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Prep/Cook Time: 2 hours
Servings: 4
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Recipe submitted by
Tony Jiang
Durham, NC
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Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
(cut into small cubes)
1/2 large onion
1 elephant garlic clove
1/4 teaspoon cayenne pepper
4 teaspoons chili powder
1 teaspoon oregano
1/4 teaspoon salt
1 1/2 cups kidney beans, drained
1 1/2 cups crushed tomatoes
2 1/2 cups chicken broth
2 jalapeno peppers, diced (add seeds to match spiciness affinity)
1 tablespoon olive oil
Cilantro to taste
Instructions
| 1. Heat oil in pan. On low/medium heat, add onions and garlic. Cook until onions are soft. 2. Turn heat up to medium/high and add chicken. Cook for a few minutes until the chicken is no longer pink and add all spices. 3. In a separate pot, add crushed tomatoes and chicken broth. Heat on medium/high heat. 4. Add the mixture in the pan to the pot. 5. Add jalapeņo peppers to the pot. 6. Heat the mixture in the pot to a boil and then it to simmer for 90 minutes. 7. Add cilantro and serve. |
