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American·Main Course

Slow-Baked Chili Bean Chicken

A comforting mashup of classic chicken chili and savory barbecue beans, featuring boneless chicken thighs slow-roasted in a spicy, bean-filled tomato sauce until fork-tender.

Prep

15m

Cook

90m

Total

105m

Serves

6

Method

  1. 01

    In a large mixing bowl, whisk together the roasted tomato salsa, ketchup, barbecue sauce, mustard, apple cider vinegar, brown sugar, and cold water until well combined.

    Step 1
    Watch · 0:17
  2. 02

    Stir in the cannellini beans, pinto beans, chili powder, smoked paprika, ground cumin, garlic powder, salt, black pepper, cayenne, and half of the sliced green onions.

    Step 2
    Watch · 1:17
  3. 03

    Transfer the bean mixture into a 10x15 inch casserole dish. Spread the mixture evenly and sprinkle the dried Mexican oregano over the top.

    Step 3
    Watch · 2:25
  4. 04

    Add the chicken thighs to the dish (or the mixing bowl if you prefer) and coat both sides thoroughly with the sauce. Roll or squeeze each thigh back into its original shape to ensure even, slow cooking, then nestle them into the beans so they are almost submerged.

    Step 4
    Watch · 2:53
  5. 05

    Bake in the center of a preheated 375°F (190°C) oven for approximately 1.5 hours. The sauce should be thickened and the chicken should be very tender.

    Step 5
    Watch · 3:45
  6. 06

    Let the dish rest for a few minutes before serving. Garnish with additional fresh green onions and a drizzle of the cooking sauce for a shiny finish.

    Step 6
    Watch · 4:08

From Chef John

  • “You guys are after all the Tommy Tunes of your legumes.”
  • “It’s never too late to remember what you forgot.”
  • “If we're not trying new things, what kind of things are we going to be trying?”