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!

YUM!

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