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Ginger Chicken and Beans Recipe

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This recipe for Ginger Chicken and Beans, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Marsalis Young
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
4 (6 ounce) small skinless chicken breast halves
flour
1 tablespoon olive oil
2 cups chopped onions
3/4 cup sliced red pepper
3/4 cup sliced green pepper
1/2 to 3/4 teaspoons ground ginger
1 garlic clove, minced
1 tablespoon flour
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (14 1/2-ounce) can low-salt chicken broth

Directions:
Directions:
Cut the chicken breasts into halves and coat lightly with flour. Cook chicken in oil in a large skillet or dutch oven until brown on all sides, for 8 to 10 minutes; remove from skillet. Drain excess fat from skillet; add onions, pepper, ginger, and garlic, and saute' for 2 to 3 minutes. Stir in 1 tablespoon of flour, spices, and pepper; saute' until onions are tender, 2 to 3 minutes longer. Stir in beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered until chicken is cooked and tender, about 20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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