Chili Bean Chicken

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   In a large bowl, add all the ingredients except the chicken—salsa, ketchup, BBQ sauce, mustard, vinegar, brown sugar, Worcestershire, water, pinto beans, cannellini beans, chili powder, smoked paprika, cumin, garlic powder, black pepper, salt, cayenne, oregano, and green onions—and stir very thoroughly to combine.

3. 3

   Pour the chili mixture into a 15x10-inch casserole dish, using a spoon to ensure the beans are evenly distributed.

4. 4

   Add the chicken thighs one at a time; unfold each chicken thigh, toss it thoroughly in the sauce, then fold it back into a compact thigh shape. Space the 8 thighs evenly and press them down into the sauce until almost submerged.

5. 5

   Bake in the preheated oven until the liquids have reduced and thickened slightly and the thighs are fork tender, about 1 1/2 hours.

6. 6

   Let rest for 10 minutes before serving. Top with more green onions if desired.

• Calories 244.75 kcal Moderate
• Protein 21.68 g Good Source
• Carbs 19.86 g Moderate
• Total Fat 9.16 g Moderate
• Saturated Fat 3.01 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 97.89 mg High
• Sodium 553.51 mg High
• Fiber 1.91 g Low Source
• Sugar 14.41 g High
• Added Sugar 3.31 g Moderate
• Calcium 31.64 mg Low Source
• Iron 2.19 mg Moderate
• Potassium 188.99 mg Low Source
• Vitamin A 72.56 mcg_rae Low Source
• Vitamin C 5.47 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard