Pinto Chicken

"Everything in a skillet" suppers are a favorite at our table. This is an easy recipe Mr. B created, and we think it is tasty.

A bit of olive oil
10 oz chicken thigh meat - boneless
6 oz cooked pinto beans, drained*
4 oz baby carrots
4 dashes soy sauce
4 Tbs water

Put a bit of olive oil in a skillet and warm the skillet. Add the chicken and pinto beans.

Cook on low to medium heat until chicken is almost done, stirring occasionally.

Remove skillet from heat and let it cool enough so it won't splatter when water is added.

Add the carrots, soy sauce, and water.

Cover skillet, simmering until carrots and chicken are done.

*Instead of using canned beans, Mr B likes to cook up dried beans in the crockpot, cool them quickly, bag them in about 10 oz servings and freeze.