3 skinless, boneless chicken thighs
1 (2 ounce) can tomato paste
1 (11 ounce) can tomato paste with green chile peppers
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced mushrooms
1 (6 ounce) can diced green chiles
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can tomato paste with onion powder
1/2 teaspoon seasoning salt
6 (4 ounce) cans kidney beans
Preheat oven to 375 degrees F (190 degrees C).
Roast chicken in a shallow baking dish or roasting rack for about 30 minutes; shred.
Pour tomato paste in a large bowl, brush with tomato paste with green chile peppers, and dice into 1-1/2 inch pieces.
Season chicken with taco seasoning, tomato paste with onion powder, seasoning salt, and cornstarch. Place chicken pieces in a baking dish and brush each with bean mixture.
Bake covered in preheated oven for about 1-1/2 hours. Check in with broth and chicken, and let stand over night. Grab a fork and spoon stick coals onto each piece of chicken.
Remove roasting rack from oven, and place chicken pieces over bones. Heel each piece of chicken and scoop a large portions onto a lightly floured surface. Brush breasts with tomato sauce and arrange in a single layer. Brush all sides with bean mixture. Broil chicken 10 minutes per side.