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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this is a wonderful recipe from New England chef John Ashton. I made recipe and our family lovers this! Ingredients:
1 coooked rotissed chicken |
1 small green bell pepper, seeded |
1 medium onion |
2 cloves garlic |
1 tbs whole cumin seeds |
1 tbs peanut oil |
1 tbs flour |
1, 14.5 oz can of chicken broth |
1, 15 oz can of pinto or kidney beans drained |
salt and pepper tot taste |
1/4 cup shredded cheddar cheese grated |
1 cup chopped fresh cilantro |
1 lime quartered ( optional but nice ) |
Directions:
1. Remove skin from chicken and cut into bite size pieces
2. Finely chop the bell pepper, onion and garlic
3. Crush cumin seeds with morter and pestal or use coffee grinder
4. In a skillet over medium heat, toast the cumin until fragrant
5. Add oil and when oil is sizzling ,add pepper and onion mixture
6. Cook till lightly colored, stirring often, about 5 minutes.
7. Stir in the flour and blend well
8. Stir in the broth and beans and chicken
9. Season with salt and pepper.
10. Cover and lower heat to a gentle simmer
11. Cook about 20 minutes, satirring occasionally
12. Stir in cheese, cook, 15 minutes more, stir occasionally
13. Remove from heat, stir in the cilantro
14. Season if needed with more salt and pepper
15. Serve with lime quarters to squeeze over top if desired
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