Cast Iron Mexican Chicken
1 Tbs. cooking Oil
4-6 chicken thighs, skin on and bone in
Freshly cracked pepper
1 15 oz. can whole tomatoes, cut into small pieces
1 small can tomato sauce
1 small can jalapeno peppers, sliced (as many as you'd like)
3 large garlic cloves, minced
1 15 oz. can white beans
1/2 tsp. dried thyme
1/8 tsp. crushed red pepper, more if you'd like it spicier
Preheat oven to 350 degrees. Heat oil in large cast iron skillet until almost smoking but not quite.
Season skin ride of the chicken liberally with salt and pepper. Place skin side down in skillet. Cook until well browned. Remove heat. Add tomatoes, jalapeno peppers, garlic and tomato sauce. Stir to combine. Top with white beans and season beans with thyme and red pepper.
Place in preheated oven and cook for additional 30 minutes to 1 hour. If the beans begin to brown, place a piece of aluminum foil over the top. The longer the cooking time, the thicker the sauce. Keep an eye on it so it doesn't cook dry. If it does, add a little water and continue to cook until chicken is fork tender.
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