Ingredients
4 chickenthighs
3 cups chicken broth
6 oz. tomato paste
1 onion, chopped
1/3 cup sugar or Splenda
1/3 cup cider vinegar
2 Tablespoons paprika
1 Tablespoon prepared mustard, such as Gulden’s
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne
2 splashes Worcesteshire sauce
3 16 oz. cans pinto beans, drained
1/2 cup rice or all purpose flour
1 Tablespoon Canola oil or vegetable spray
Preparation
Pre-heat oven to 350. Dredge chicken in flour. Add oil to oven proof Dutch oven. Heat over medium heat. Brown chikenin oven proof dutch oven. Brown chicken for 7 minutes a side or until lightly golden brown. Add onions,broth,tomato paste,spices, and remaining ingredients. Stir mixture until blended. Bring up to a simmer on the stove top and then transfer to the oven. Bake, covered with a tight fitting lid, for 2 hours. Serve with a salad.
