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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I got this recipe from one of my magazines-haven't tried it yet, but plan to soon. Sounded good! :) Ingredients:
2 lbs. chicken breasts; boneless/skinless |
1/2 c. apricot brandy |
1 lb. large white beans; soaked overnight in water, drained |
6 c. chicken broth |
4 cloves garlic; minced |
2 med. onions; chopped (optional) |
1 tbs. oil |
2 (4 oz.) cans chopped green chilis |
2 tsp. ground cumin |
1 1/2 tsp. dried oregano |
1/4 tsp. ground cloves |
1/4 tsp. cayenne pepper |
3 c. monterey jack cheese; shredded |
Directions:
1. Place chicken breasts in baking dish with brandy.
2. Cover and bake 30-40 min. at 350 degrees F or until cooked.
3. Cool and cut into bite-sized pieces.
4. In a large stock pot, combine beans, chicken broth, garlic and half the onions; bring to a boil.
5. Reduce heat and simmer until beans are soft, 3 hours or more.
6. Add more chicken broth, if necessary.
7. In a skillet, saute remaining onions in oil, until tender.
8. Add chilies and seasonings.
9. Mix thoroughly; add to the bean mixture.
10. Add chicken; continue to simmer 1 hour.
11. Serve topped with shredded cheese.
12. Enjoy! :)
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