Submitted by Angela Battaglino
About the cook: I am a lawyer taking a break to be a full time mom. Making my family nutritious, delicious meals is a priority of mine everyday, and trying and experimenting with new recipes helps keep my mind active and engaged.
About the dish: A hearty dish to feed to army on these cold winter nights!
National Origin: Tex-Mex
Estimated Time: 1 to 2 Hours
3-4 lbs of bone in chicken parts
1 1/2 Tbl Cumin
1 1/2 Tbl Chili Powder
1/2 Tbl Garlic Powder
1/2 Tbl Salt
1 cup Frank's Red Hot Sauce or other Buffalo style sauce
1/2 cup water
1 lb Dried Great Northern Beans
8 Cups of Water
1 Tbl Salt
1 Green Bell Pepper, diced
1 Orange Bell Pepper, diced
2 Medium Onions, diced
3 Tbl Minced Garlic
2 10 oz cans of tomatoes with green chillies
1 28 oz can of diced tomatoes
12 oz frozen corn
1/2 Tbl Chili Powder
1/2 Tbl Cumin
1/2 cup Frank's Red Hot sauce
Rinse and sort beans. Place in a large pot with 8 cups of water and salt. Bring to a boil for 2 minutes, then remove from heat and cover.
Place the chicken parts in a Instant Pot or other pressure cooker. Add the cumin, chili powder, garlic powder, salt, hot sauce and water. Cook for 30 minutes on high pressure. Manual pressure release.
Remove chicken from sauce and shred discarding skin and bones. Add back sauce to the shredded chicken until moist, but not wet, about 1/2- 1 cup.
Drain the beans. Add any remaining juice from the chicken to the beans.
Wipe out the Instant Pot of any residual liquid and add olive oil to lightly coat the bottom of the pot. Add the diced bell peppers, onions and garlic. Saute for about 5 minutes or until onions turn translucent. Add beans with chicken juice, tomatoes, spices and hot sauce. Pressure cook on high for 40 minutes. Manually release pressure.
Ladle bean mixture into bowl and add shredded chicken. Top generously with blue cheese crumbles and cilantro.