| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Cloves (large) garlic; minced |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
lb |
Boneless; skinless chicken meat(it can be breasts or thighs); cut into bite-sized pieces |
| 2 |
cn |
(19-oz) white kidney or great northern beans |
| 1 |
c |
Chicken broth |
| 2 |
|
Jalapeno chillies; chopped |
| 1/2 |
c |
Whipping cream |
|
|
Grated cheddar |
INSTRUCTIONS
submitted by: KSalter@L2.lonet.ca (Katherine Salter, London, Ontario,
Canada)
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano
and red pepper. Saute 5 minutes. Push onion to one side. Season chicken
with salt and pepper and add to pan. Saute chicken for about 5 minutes.
Drain beans and reserve 1/2 c. of liquid. Add beans, broth, chillies, cream
and reserved bean liquid to chicken mixture. Simmer until chicken is tender
and cooked through. I think this takes about 10 minutes. Season with salt
and pepper to taste. Serve with grated cheddar as garnish. Serves 4 - 6.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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