Larry had marked this recipe in Fine Cooking’s Cooking New American, and I finally decided to make it tonight. It was excellent. I didn’t have a dried chipotle, so I used some chipotle powder instead. Larry wasn’t up for whole chicken thighs, so I shredded the meat off the bones. I imagine this will be excellent on a cold winter night.
- Southwestern Spiced Chicken & Black Bean Stew (Fine Cooking #56, March 2003, p. 38)
- Whole Wheat Tortillas