My parents taught me this recipe a long time ago, and it’s always been an old reliable for me because it’s super easy, inexpensive, and delicious. I enjoy it all year round, but it would especially be a great dish if you have company over for football.
Makes 6 servings
1 lb chicken thighs (I always use bone-in with skin for extra flavoring and savings)… $3.00
2 15oz cans Great Northern Beans… $2
1/2 16oz jar of salsa…$1.50
Salt, pepper, garlic powder, cayenne pepper and cumin
Total cost: $6.50
Cost per meal: $1.08
Preheat oven to 425 degrees. Oil a baking sheet with a border or a baking dish. Season both sides of the chicken thighs with salt, pepper, garlic powder and cayenne. Place in baking dish, skin side up, and bake for about 35 minutes. When skins are nice and crispy and thighs are cooked through, remove from oven and let cool for about 10 minutes. Remove skin, shred chicken (I just use my fingers), and place in Dutch oven. Drain beans and add to pot, then add half of the jar of salsa. Add black pepper, cayenne pepper, and cumin to taste. Measure out three cups of water and add. Bring to boil, then reduce heat and simmer for about 30 minutes. Enjoy!