Mexican Stew With Garlicky Bread Crumbs

• 1/4 cup canola oil
• 6 chicken legs (about 2 lbs.)
• 3 poblano peppers, sliced
• 8 ounces cooked chorizo, halved crosswise
• 2 15-oz. cans black beans or pinto beans, drained, rinsed
• 3 chopped canned chipotles in adobo sauce, finely chopped, plus 2 Tbsp. sauce
• 1 15-oz. can diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cloves garlic, finely chopped
• 3/4 cup panko
• Cilantro sprigs, for garnish, optional

1. In a nonstick skillet, heat 2 Tbsp. oil over medium heat. Add chicken and cook until browned, turning once, about 8 minutes total. Drain on paper towels and transfer to slow cooker. In the same skillet, cook poblano peppers, stirring, until golden in spots, about 3 minutes; add to slow cooker. Add chorizo, beans, chipotles, adobo sauce, tomatoes, salt, pepper and 1/2 the chopped garlic to slow cooker. Stir together, cover and cook on low until chicken is cooked through, about 4 hours.
2. Once chicken is cooked, heat remaining 2 Tbsp. oil in a medium skillet over medium heat. Add panko and remaining garlic. Cook, stirring, until mixture is golden and crispy, about 3 minutes.
3. Serve stew topped with panko mixture. Garnish with cilantro, if desired.

canola oil, chicken, peppers, black beans, chipotles, tomatoes, salt, pepper, garlic, cilantro

Taken from www.myrecipes.com/recipe/mexican-stew-garlicky-bread-crumbs (may not work)