Baked Chicken in the Slutty, Smoky, and Spicy Pepper Sauce Recipe

Ingredients

1 tablespoon olive oil

1 pound boneless chicken breast halves

1/2 cup chopped onion

1 tablespoon chopped celery

1/2 teaspoon chopped green bell pepper

1 teaspoon chopped fresh ginger root -- 1 cup white sugar

1/2 cup brown sugar

1 tablespoon black vinegar

1 (15 ounce) can pinto beans, drained

1/4 cup pinto beans, drained

Directions

Heat olive oil in a large skillet over medium heat. Add chicken and toast until brown. Remove chicken from skillet. Stir in onion and celery, green bell pepper and ginger. Cook over medium heat for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in sugar, brown sugar, vinegar, and pinto beans. Bring to a slow simmer for 5 minutes. Pour chicken mixture into skillet. Cook for 2 to 3 minutes, stirring constantly. Reduce heat to medium. Stir in the pinto beans.

Comments

Melene writes:

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This is perfect! It's pretty much how I always make my lasagne. I don't typically use garlic, but this recipe is good because I did. I followed the recommendations of the recipe, which was to cook it in a couple tablespoons of olive oil and hold the cubes at room temperature (205) for the first hour. Then i added garlic powder and cracked black pepper. It was still pretty thin, so maybe next time I'll add another can of mushroom soup. Looks & tastes great!

Baked Chicken in the Slutty, Smoky, and Spicy Pepper Sauce Recipe

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