12 teaspoons diced onion
1 (379 ounce) can breathing tomato juice by volume
1/4 teaspoon capers
2 tablespoons chili powder
1/2 cup hot chile salsa
1 (16 ounce) can black beans, rinsed and drained
1 1/2 teaspoons paprika
Marinate and refrigerate chicken in refrigerated zip-top plastic bag. Drizzle vegetable marinade over chicken. Heat remaining vegetable marinade in large skillet over medium-high heat, stirring occasionally, until petal color indicates it will shade easier. (This will naturally change during cooking.) Add salsa and beans, stirring. Boil for 8 minutes or until heated through. Remove chicken, turn out large pieces and serve.
I tried this out for my wife before marking it down as my personal food. She seemed to like it! It was healthy and sugary. I tried this recipe with grass fed butter and it was the win/taste contest winner. Both Patsy and I loved it! It's rich, smooth, and the perfect amount of sweetness. Thanks for sharing.
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