Chicken and Kidney Beans 0

Ingredients:

1 can red kidney beans
2 chicken breasts cut into pieces or equivalent
1/4 cp. olive oil
1 sm. (red) onion, diced
1 or 2 stalks celery, sliced
2 or 3 mushrooms, diced
1/2 bell pepper, diced
2 cloves garlic, minced, or 1/2 tbs. dried minced garlic
1 can diced tomatoes with green chiles or 1 can diced tomatos and 1 small can diced chiles
1 sm. can tomato sauce
1 can chicken stock
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. ground pepper or more to taste
bay leaf
salt to taste

1. Heat oil in skillet and brown chicken in oil. Remove chicken to dutch oven or heavy sauce pan.

2. Saute garlic and ground pepper in skillet in remaining oil for a couple of minutes, then add vegetables and saute until onion is translucent.

3, Add diced tomatoes, tomato sauce, spices, and anything else that strikes your fancy to mixture in skillet. Bring to simmer.

5. Pour vegetable mixture over chicken in dutch oven and add remaining ingredients. Simmer over low heat until chicken is done, approx 1 hour, but it won’t hurt it to cook longer as long as there’s plenty of liquid. Serve over rice.

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This is a variation of the Chicken and Kidney Bean Casserole recipe from Craig Claiborne’s New York Times Cookbook, revised ed., p. 161. It’s so much a variation that Mr. Claiborne would not recognize it.

But it’s good.