From the kitchen of Sandra Jean Dutton Steele
This recipe comes from one of the best cooks I know, my sister-in-law, Sandy. She is famous for being able to taste anything and telling you what was in it and how it was made. This recipe is also great for camping. Freeze the chicken before you leave home and throw it in the dutch oven as is. Really special!
- 1 tablespoon Safflower Oil
- 1 medium Onion, diced
- 1 clove Garlic, minced
- 1 teaspoon Cumin
- 1-1/2 pounds boneless, skinless Chicken Breast
- 1-15 ounce can Garbanzo Beans
- 1-15 ounce can White Beans
- 1-8 ounce can Corn
- 1-8 ounce jar diced Green Chilies
- 2 packets Chicken Bouillon
- 1-1/2 cups Water
- ½ cup shredded Monterey Jack Cheese
- Garnish: Parsley and Tabasco Sauce
In a small pan over medium heat, cook the onion, garlic and cumin in the hot oil until the onion is tender.
In a 2-1/2 quart casserole, combine the onion mixture with the chicken, beans, corn, chilies, bouillon, and water.
Simmer on stove top for 30 to 40 minutes or cover and bake for 50 to 60 minutes.
Serve with the shredded cheese. Garnish with parsley and/or Tabasco.