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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
3 lbs skinless chicken pieces (breasts, thighs, and drumsticks) |
2 tablespoons olive oil |
salt |
pepper |
1 large onion, halved and thinly sliced (1 cup) |
1 large sweet red pepper, cut into bite-size strips (1 cup) |
4 garlic cloves, minced |
1 teaspoon finely shredded orange peel |
1 cup orange juice |
1/2 cup chicken broth |
1/2 cup hot salsa |
2 tablespoons worcestershire sauce |
1 tablespoon chili pepper |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. In a 4-quart Dutch oven or a large skillet, cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Repeat with remaining half of chicken. Remove chicken from pan and sprinkle with salt and pepper. Set aside.
2. In pan, sauté onion, sweet pepper, and garlic until tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, Worcestershire sauce, chili pepper, and salsa. Bring to a boil; reduce heat.
3. Cover and simmer for 45 minutes or until chicken is tender and no longer pink. Add beans to chicken mixture; heat through. Transfer to a serving dish.
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