Mexican Shredded Chicken and Refried Bean Dip
The Joyous Kitchen
The Joyous Kitchen
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Ingredients

  • 1 whole organic chicken, quartered, or a family pack of 2 bone-in breasts and 4 drumsticks (like I found at my local T.J.s) - leave the skin on and bones in
  • 1 can diced tomatoes
  • 1/2 medium yellow onion
  • 3 cloves garlic, peeled and chopped in half or thirds
  • 4 whole peppercorns
  • 1 medium vine ripe tomato
  • 1/2 jalapeno pepper, ribs and seeds removed
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon cumin + a little more to taste
  • salt, to taste
  • fresh ground black pepper, to taste
  • 1 bayleaf
  • 1 Tablespoon minced cilantro leaves (for garnish)
  • 2 cans of organic pinto beans (15 oz.s each)
  • 3 Tablespoons homemade chicken broth (see above recipe)
  • 1/4 can fire roasted tomatoes w/ diced chilies
  • 1/2 cup shredded Mexican cheese or cheddar blend
  • 2 Tablespoons diced fresh jalapenos, seeds and ribs removed
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced or put through a press
  • 2 Teaspoons ground cumin
  • 1/2 Teaspoon smoked paprika
  • 1/4 Teaspoon ground cayenne
  • 2 Tablespoons extra virgin olive oil
  • 1 bayleaf
  • salt, to taste
  • freshly ground black pepper, to taste
  • >1 Tablespoon minced fresh cilantro (for garnish)

Instructions

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