post your chicken recipes here

Tweet

chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve