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Nutrition Facts
Serving Size 456 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 940 mg 39%
Total Carbohydrate 48 g 16%
Dietary Fiber 13 g 52%
Sugars 5 g
Protein 35 g
Vitamin A 4% Iron 25%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Slow Borracho Chicken and Beans
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

1 1/4 Lb bone in chicken thighs
1 Lb mixed dried beans
1 medium onion, Sliced thinly
1 Tsp smoked paprika
2 bay leaves
1 Tsp kosher salt
1 Tsp cumin
1 Tbsp garlic powder
7 cup(s) chicken stock
1 cup(s) Red Rio Borracho Sauce
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Combine all the ingredients into a large crock pot and set to low heat for 8 hours.
When fully cooked, beans should be tender and chicken should have an internal temp of 170˚F. (Meat should be falling off the bone).
Season to taste as needed.


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