"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chicken Chili Stew, by Katie Bradford, is from The Gibb Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 t olive oil 2-3 chicken breasts cut in 1/2 to 1 inch cubes 2 cloves of garlic 1 medium onion 1 bell pepper (any color) 2 cans diced tomatoes (or substitute 1 w/ Rotel) 1 can black beans drained 1 can pinto beans drained 1 c. salsa 1 t. chili powder 1 t. cumin 1/2 t. salt tortilla chips grated cheese sour cream avocado
Heat olive oil in large pot. Add chicken, garlic, onions and peppers and cook until chicken loses pink color. Add tomatoes, beans, salsa, chili powder, cumin and salt and cook over medium heat for at least 30 minutes. Serve with chips, salsa, cheese, avocado and sour cream.
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