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Ingredients
- 1/4 c. Extra virgin olive oil
- 1 x 3-1/2lb cut up fryer chicken
- 1 x Sweet red pepper minced
- 1 sm Jalapeno, seeded and minced
- 2 x Garlic cloves, crushed
- 1 tsp Grnd cumin
- 1 lrg Tomato, peeled & minced
- 1 Tbsp. Lemon juice
- 1 lb Cooked pinto or possibly black beans
Directions
- In a large frying pan over medium heat, heat the extra virgin olive oil. Add in the chicken, sprinkle lightly with S&P, and cook for 5 minutes on each side. Remove from pan.
- In the same pan, over medium heat, adding more oil if needed, Saute/fry the onion, red pepper, jalapeno, and garlic for 5 min, till the onion is soft but no brown.
- Stir in cumin, tomato, lemon juice, and beans. Add in the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 min. remove cover and cook 10 min more, or possibly till chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 821 | |
| Calories from Fat 317 | 39% |
| Total Fat 35.48g | 44% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 112mg | 5% |
| Potassium 2002mg | 57% |
| Total Carbs 74.87g | 20% |
| Dietary Fiber 18.7g | 62% |
| Sugars 4.29g | 3% |
| Protein 50.2g | 80% |
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