4 bone in, skin on chicken breasts
1 bag dried pinto beans (soaked over night)
1 onion quartered
3 cloves garlic smashed
1 can diced green chilies
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano
2 large bay leaves
1 bullion cube
5-6 cps of water
Salt and pepper to taste
Place everything but the beans in a large stock pot and bring to a boil. Cover and boil for 35-40 minutes or until the chicken is cooked through. Remove the chicken and set aside. Place the beans in the pot and bring to a boil. Cover and reduce the heat to simmer. Let the beans simmer for at least 1 1/2 hours. Once the chicken is cool enough to handle remove the skin and discard then shred the chicken. Place the shredded chicken back and the pot and the green chilies. Heat through and serve with tortillas or over rice. For more on this recipe or any others please email me at alesia.leach@gmail.com
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