| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicago | Chicken | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 1/2 | c | Onions, chopped |
| 1 | Clove garlic, minced | |
| 1 | ts | Fresh ginger, minced |
| 1 | Jalapeno chile pepper, finely chopped | |
| 1 | lb | Boned and skinned chicken breast halves, cubed |
| 2 | lb | White beans, canned, drained and rinsed |
| 14 1/2 | oz | Low sodium chicken broth |
| 1 | ts | Dried oregano |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Ground cinnamon |
INSTRUCTIONS
1. Heat olive oil in a large saucepan over medium heat until hot. Add onions, garlic, ginger and jalapeno; cook 5 minutes. 2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and simmer, covered, until chicken is cooked, 10 to 15 minutes. Garnish with chopped green onions and chopped fresh cilantro Notes: Source: Chicago Tribune (modified) Per serving: 451 Calories; 6g Fat (12% calories from fat); 48g Protein; 55g Carbohydrate; 66mg Cholesterol; 525mg Sodium Posted to Digest eat-lf.v097.n027 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Jan 26, 1997.
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