SOUTHWEST CHICKEN AND BEANS

2 TB Vegetable oil
2 lbs boneless, skinless chicken thighs
1 onion, chopped
1 red bell pepper, chopped
2-15 ounce cans pinto beans drained and rinsed
12 ounces picante sauce
2 TB chopped canned chipotle chiles in adobo sauce
2 TB all-purpose flour
2 cups water
Kosher salt
Ground black pepper
Cooked white rice
sour cream or plain greek yogurt (for serving)
chopped cilantro (for serving)

Preheat oven to 350ºF.

Season the chicken with salt and pepper. Drizzle the oil in the bottom of a Dutch oven on the stove on medium-high heat and lightly brown the chicken on both sides. Set the chicken aside.

Place the chopped onion in the Dutch oven and soften for a few minutes. Add the chicken, bell pepper, beans, picante sauce, chopped chipotles, flour and water and stir well.

Cover the pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours.

Remove chicken from stew; shred into large pieces and return to stew. Serve over rice and topped with sour cream or yogurt and chopped cilantro.