INGREDIENTS

INSTRUCTIONS

6 frozen, skinless, boneless chicken breasts 2 tbsp chicken boullion powder
1 quart water 2 tbsp olive oil 3 medium onions, chopped 28 oz red kidney
beans, rinsed and drained (2 - 14oz cans) 14 oz pork and beans 1 large red
pepper, chopped 1 medium green pepper, chopped 38 oz canned tomatoes,
chopped, with liquid (2 - 19oz cans) 11 oz tomato paste (2 - 5-1/2oz cans)
6 oz chicken stock (from cooking breasts) 3 tbsp parsley 1-1/2 tsp cilantro
(mexican) 1 tsp garlic 2-1/2 tsp cumin 3-1/2 tsps chili powder 2 tbsp hot
pepper sauce (watkins inferno sauce) 1/2 tsp salt 1/4 tsp mexican pepper
blend (watkins) 1/2 tsp sugar
Mix 2 tbsp chicken boullion powder with water.  Add frozen chicken breasts
and bring to boil.  When chicken breasts are just done and have plumped up,
drain, saving some of the chicken stock.  While draining and cooling, saute
the chopped onions in the olive oil until just tender. Add chopped green
and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice
the chicken breasts into chunks and add to pot. Add the drained beans, pork
and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough
bread or buns.
Origin: Sharon Stevens (original recipe) Shared by: Sharon Stevens,
March/94 From: Iris Grayson Date: Mon, 03-1
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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