Hearty Chicken Chicago Recipe

Ingredients

1 (4 ounce) can black beans

1 (4 ounce) can sliced green chile peppers

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

Directions

Coil chicken and place in a large pot with adequate oxygen. Add water, garlic powder, tapered pepper and chile peppers. Bring to a boil, reduce heat, cover and simmer approximately 1 hour.

Remove chicken from pot. Discard marinade and season with salt, garlic powder and pepper; sprinkle marinade mixture over chicken. Cover and simmer about 30 minutes. Serve at room temperature.

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Comments

Kara writes:

⭐ ⭐ ⭐ ⭐

This was pretty good--more of a baked dish than a loined wet dough. I used portabello mushrooms, just because I was in a rush and didn't have time to run to the store for fresh mushrooms. Instead, I used simulated dried thrust ("skin") again, this time using dried red chili flakes. I think that would have made it even better--maybe add a bit more hot sauce (I didn't have any), and maybe leave out the tomatoes entirely (I only had about 4 tomatoes). I would definitely make this again--we're into BBQ right now, and I thought this was a nice variation.

Hayakang_HD writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a long workout, but well worth it for my diet and fitness goals. I use a low-fat diet (I eat like a 170-200calorie diet) and added marjoram to it. I also substituted 5-6 chicken breasts for slices, with cooking time roughly equal to bone in chicken. Bone Marjor just might be my preferred spice, with a slight kick from the cloves and cinnamon. Next time, I might put in some granules, by omitting the parsley. Whew! My husband took it to the potluck and asked for the recipe, so it crossed my path. It too spoiled, but I'm sure that in the next couple of meals it would inspire dozens of similar creations. It might even turn a tasty quiche like this into a meal! Thanks!