You really can’t go wrong with chicken thighs. They are so forgiving for those who don’t cook much!
In a basket, I placed two ears of corn and rainbow peppers. I stuffed them with pinto beans that I rinsed, alternating with red onions and a garlic, parsley, thyme mixture.
Season chicken thighs with your favorite chipotle dry rub and sear on sauté mode for a few minutes in some EVOO.
Deglaze with chicken stock 1 cup and place chicken on top of peppers in basket.
I used the meat setting for 20 minutes.
The peppers would no longer stand up but they tasted great!
Give it a try!
Here I used:
1.5 lbs chicken thighs seasoned with chipotle rub
1 red, 1 orange, 1 yellow bell pepper
1 can pinto beans
1 medium onion
1/4 cup minced parsley with 2 tsp fresh thyme, 4 cloves garlic minced.
2 ears corn in half
1 cup chicken stock