INGREDIENTS

INSTRUCTIONS

FOR THE BEANS
FOR THE CHICKEN
TO SERVE
For the beans: soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onions in olive oil for one minute. Add beans and
saute over medium heat for about five minutes, stirring constantly. Add
stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are
soft...about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes
about 20 minutes before beans are done and season to taste with salt and
pepper. To roast chicken: Crack the breast bones to flatten. Rub breasts
with oil and season with remaning ingredients. Roast in preheated
350-degree oven about 30 minutes, being sure not to overcook. Cool slightly
and remove meat from bones. To serve: Place a generous generous portion of
beans in a large, flat soup bowl. Slice chicken thinly, keeping skin on,
and place on top of beans. Garnish with salsa, sour cream, cilantro and a
warm quesadilla. To make quesadillas, top a soft flour tortilla with about
1/4 cup of grated cheddar cheese, two tablespoons of sour cream ad hot
peppers to taste. Fold each into quarters and warm through in a 350 degree
oven.
NOTES :    This is the way the recipe was written. I used boneless,
skinless chicken breasts, cubed. I shook them in a bag with the oil, then
the herbs and spices, cooked them in the microwave, then put them in the
beans to finish the cooking. It was delicious, and much more like chili, to
our gang.
Recipe by: AP Wire
Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@seark.net> on Jan 23,
1998

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