Random Quasi-Mexican Chicken Dish #1

This is not a pretty dish. The picture above is merely for the purposes of illustration.

This all started with oregano, which I have an abundance of in my garden. Oregano behaves much like mint does, in that it gets everywhere and doesn’t ever die off. Since I have more use for oregano than mint, though, I let it live, since it seems to happily coexist with my thyme and my insane sage plant.

So, I have this fresh oregano, and I snipped a bit of it out of the garden. The last time we went grocery shopping, I picked up a can of green chiles without a specific plan on what to do with them – at worst case, they’re really good stirred into a batch of scrambled eggs.

I had forgotten to take any meat out of the freezer, so I was stuck with frozen chicken thighs and breasts. I decided to go with the thighs, but since they were frozen I knew that I’d have to cook them for a while to ensure that they were completely done. That ruled out any sort of roasting or grilling, so my thoughts turned to stew.

In the pantry, I found an unopened bag of Great Northern beans. Despite the fact that I didn’t soak these overnight, it wasn’t a problem since I have a pressure cooker.

So, to sum it all up, I had oregano, green chiles, chicken thighs, and white beans.

This is what I made:

Canola oil
4 chicken thighs, preferably thawed
2 to 3 Tbs oregano, chopped
1 can green chiles
8oz Great Northern beans, or other white beans
White wine
Garlic, chopped
Chicken stock


Get your beans ready – if they are dried, cook them according to the package instructions, and if they canned, open the can, drain them, and rinse them off.

Heat a thin layer of oil in a wide pan until shimmery. Lay each chicken thigh, skin side down, into the pan, and saute without moving for about 7 minutes, then turn each thigh to cook for another 5 minutes. Remove to a clean plate, and pour off the excess oil/fat in the pan, leaving about 2 Tbs.

Throw your garlic into the pan and fry that up, until golden. Take some wine and deglaze the pan, scraping up all of the chicken bits. Add about 2 cups of chicken stock, then the beans, chiles, and oregano.

Place the thighs back into the pan. Add more stock so that the liquid level comes up about 1/2 to 3/4 up the thighs.

Bring to a simmer, cover, and turn the heat to low. Cook for 1 1/2 hours.

Before serving, take the thighs out and remove the meat from the bones. Add the meat back to the pan.