1 tablespoon olive oil, divided
1 cup chicken broth
1 cup chopped onion
2 cloves garlic, minced
4 (3 ounce) cans diced tomatoes with juice
1 (1 pound) whole chicken, halved
1 onion, chopped
1/2 (14 ounce) can chickpeas (optional)
1 (15 ounce) bottle chili beans
1 1/2 cups chopped cooked chicken meat
1 cup chopped cooked chicken breast meat
Heat the olive oil in a large skillet over medium heat. Saute the chicken in olive oil for about 5 minutes, but not too long, just enough to brown. Add the onion and garlic and saute for about 5 or 6 minutes. Remove chicken pieces and place in skillet with chicken. Mix in tomatillos, tomatoes with juice and chicken and saute until browned. Add chili beans and chicken. Cook over medium heat for about 2 minutes until liquid is absorbed. Season with the chicken, tomato sauce, chicken, onion mixture, chili beans, chicken, tomato sauce and chicken. Stir just enough to keep everything together.
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