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Ingredients:

  • 4 boneless skinless chicken thighs

  • 1 can cannellini or navy beans

  • 1 can black beans

  • 1 can whole kernel corn

  • 2 poblano peppers

  • 1 cup chopped onions

  • 4 cloves garlic minced

  • 1 cup chopped cilantro

  • 8 oz sour cream

  • 12 oz chicken stock

  • 2 tbsp vegetable oil or olive oil

  • 1 cup grated cheese

Blackened Seasoning:​

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2tsp black pepper

  • 2 tsp oregano

  • 2 tsp thyme

  • 1/2 tsp chile powder

  • 1/2 tsp cayenne pepper

  • 1/2 tsp cumin

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Method:

  • Prep all the vegetables. Chop onions, mince garlic, chop cilantro set aside

  • In a colander rinse the cannellini or navy beans, set aside

  • Now do the same with the black beans set aside

  • Now do the same with the corn set aside

  • Season the chicken thighs on both sides with the blackened seasoning

  • Roast the poblano peppers on a gas stove top until charred or place on a greased cookie sheet at 425 F for about 10-20 mins until blackened

  • Place the charred peppers in a sealed container or zip lock bag for 15 mins to steam

  • Add 2 tbsp vegetable oil to a Dutch oven or high sided pot medium heat

  • Brown the chicken on both sides.  set aside

  • The chicken will finish cooking in the final 30 mins with all the ingredients

Method continued:

  • Wipe away most of the char of the poblanos with a paper towel

  • Remove the seeds and stem and cut into 1" pieces set aside

  • Deglaze the Dutch oven or pot by adding 12oz chicken stock and using a spatula to blend the cooked bits of chicken into the stock on medium low heat

  • take 1/2 cup of the cannellini or navy beans and mash with a fork into a paste

  • Now add all the ingredients that have been set aside into the Dutch oven or pot.

  • Cover and cook on medium low heat for 30 mins

  • After 15 mins check the seasoning level, salt pepper and spice.  If preferred add more blackened seasoning and/or  salt and pepper to taste.  Mix well

  • After approximately 30 mins do a final taste and season.

  • Add the 8oz sour cream and grated cheese.  mix well

  • top with cilantro and mix and serve

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