Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.
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"Partially cover, bring to a simmer, and cook until an instant-read thermometer inserted into the chicken registers 165°F, 10 to 12 minutes." This sentence needs to be changed because how does a person identify a simmer? One person's "simmer" might be another person's "boil." And then, do you turn down the heat?
Also, does the timing of 10 to 12 minutes start when you turn on the stove, or when reach the simmer? I started timing when I noticed a "few" bubbles coming up, and after 8 minutes I checked the temp and most of the thighs were way above 165 degrees. Also after transferring the chicken and broth to a large bowl, the chicken keeps cooking. I never thought it was possible to overcook thighs but I have succeeded with this recipe. The chicken was edible but tougher than desired. You should say "Transfer the chicken to a plate to cool and transfer the broth to a large bowl."
My overall opinion of the final product was that is is edible, but does not beat restaurant quality, and the chicken was a little chewy.
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