This dish evolved from our love of the flavor that comes from chipotle peppers in adobo sauce. You might not think so, but the ingredients go very well together. You can find the chipotle peppers in adobo sauce in a can in the Mexican or ethnic foods isle of your grocery store.
- 12 oz. bacon, cut into 1-inch pieces
- 1 cup chopped onion
- 1 15 ½-oz. can black beans, rinsed and drained
- 1 15 ½-oz. can cannellini beans, rinsed and drained
- ½ cup long grain rice
- ½ cup chicken stock (or broth)
- 3 garlic cloves, minced
- ½ tsp. and ¼ tsp. salt
- ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- 1 lb. skinless, boneless chicken thighs
- 1 16 oz. can whole berry cranberry sauce
- 2-3 chipotle peppers in adobo sauce, finely chopped
- 1 Tbsp. lime juice
- ¼ tsp. salt
In a large skillet, cook bacon until crisp. Drain fat and set cooked bacon aside. In the same skillet, add onion, and cook until tender.
In a 3 ½ or 4 quart slow cooker, combine bacon, onions, black beans, cannelloni beans, rice, stock or broth, garlic, cumin, cinnamon and the ½ teaspoon salt. Place chicken on top of bean mixture.
For sauce, in a small bowl, combine cranberry sauce, chipotle peppers, lime juice, and the ¼ teaspoon salt. Pour sauce over chicken.
Cover; cook on low heat setting for 4-6 hours or on high heat setting for 2 ½ - 3 ½ hours or until chicken is fully cooked.