FOR THE BEANS
1 lb White navy beans
1 small Red bell pepper, diced
1 small Green bell pepper, diced
1 medium Onion, diced
2 tbsp Olive oil
7 cup Chicken stock
2 Cloves garlic, diced
1 tbsp Cumin
1 tbsp Chili powder
3 Plum tomatoes, chopped
1 tbsp Salt, or to taste
Pepper to taste
FOR THE CHICKEN
3 Whole bone-in chicken breasts
2 tbsp Olive oil
1 tsp Chili powder
1 tsp Cumin
1 tbsp Diced garlic
2 tbsp Fresh cilantro, chopped
TO SERVE
Salsa for topping
Quesadillas or cornbread
Chopped fresh cilantro for garnish
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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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