Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Veg. Oil 1 cn Garbanzo Beans, drained
1 Med. Onion, Chopped -(15-19 oz.)
2 cl Garlic, crushed 1 cn Whole Kernel Corn, drained
2 ts Ground Cumin* - (17 oz.)
3 Chicken Breasts, skinned, 1 cn Chopped Mild Green Chilies
-deboned, and cut into 1" -4 ox. ea.)****
- chunks** 1 cn Chicken broth or soup
1 cn Great Northern Beans -(10-3/4 oz)
-(15-20 oz.) drained*** Hot pepper sauce to taste

Preheat oven to 350 Deg. Heat vegetable oil in a small skillet on
medium heat. Saute onion, garlic, and cumin in heated oil just until
onion is soft. Combine onion mixture with chicken, beans, corn,
chilies, and broth in a 2-1/2 qt. casserole and bake, stirring
occasionally, for about 1-1/2 hours or until chicken is tender and
cooked. Before serving, stir in hot sauce to taste. Serve over
cooked rice.

Options: use 1/4 cup picante instead of chilies, or prepare a
packaged soup mix to substitute for caned soup.

From the "Mr.Food" television program * The original recipe called
for 1/2 tsp of cumin. Ridiculous! I never used that little cumin in
anything in my life!

** It called for 2 chicken breasts -- I used 3 (they were thawed
out... had to use them... besides, they were small.

*** It specified "White Pinto Beans" or Cannellini (White Kidney
Beans) a Sunday morning run to two grocery stored here in
America's Outback revealed -- they ain't got such an animal. So
I used a can of Great Northern's -- only other time I have used
G/Ns has been in ham 'n beans and then it was the dry beans.
Never bought a "can" of 'em before.

**** Initially I only used 1 cn of peppers. It called for two.
Will probably need to heat it up a bit more later. (Yes, here
in the Outback the variety of peppers (either fresh or dried)
is extremely limited. posted with trepidation by Bud Cloyd From:
Bud Cloyd ~--
Submitted By DALE SHIPP On 11-16-94

Browse by categories