Ingredients Jump to Instructions ↓

  1. 4 small skinless chicken breast halves (about 6 ounces each) All-purpose flour 1 tablespoon olive oil 2 cups chopped onions 3/4 cup sliced red pepper 3/4 cup sliced green pepper 1 tablespoon very finely chopped fresh gingerroot, or 1/2 to 3/4 teaspoon ground ginger 1 clove garlic, minced 1 tablespoon all-purpose flour 1 teaspoon ground allspice 1/2 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1 (15-ounce) can dark red kidney beans, rinsed, drained 1 (15-ounce) can pinto beans, rinsed, drained 1 (15-ounce) can garbanzo beans, rinsed, drained 1 ( 14 1/2-ounce) can low-salt chicken broth Minced parsley

Instructions Jump to Ingredients ↑

  1. Cut chicken breasts into halves; coat lightly with flour. Cook chicken in oil in large skillet or Dutch oven until brown on all sides, 8 to 10 minutes; remove from skillet. Drain excess fat from skillet; add onions, peppers, gingerroot, and garlic, and sauté 2 to 3 minutes. Stir in 1 tablespoon flour, spices and pepper; sauté until onions are tender, 2 to 3 minutes longer. Stir beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and tender, about 20 minutes. Sprinkle with parsley.


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