Southwestern Spiced Chicken & Black Bean Stew

Scott is in town for a few days, so I picked something relatively easy I could make after work for dinner. It's probably a lot easier to just make this the day before. Again, I shredded the meat off the thighs because it just seems weird to serve entire thighs in this dish. The recipe is also in the cookbook Cooking New American.

I made packaged cornbread, and it was by far the best packaged cornbread we've had.

• Southwestern Spiced Chicken & Black Bean Stew (Fine Cooking #56, March 2003, p. 38)
• Napa Valley Pantry Worlds Best Cornbread Mix