Ingredients: |
Ingredients: 2 (15 oz.) cans corn,drained
2 (15 oz.) cans black beans, drained
2 yellow onions, halved and thinly sliced
2 green bell peppers, cut in strips
6 cloves garlic, minced
8 boneless, skinless chicken breast halves cut in strips
1 (30 oz.) can tomatoes, drained and chopped
2 (6 oz.) cans tomato paste
1 (8 oz.) can diced green chilies; drained
3 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt (to taste)
1-2 teaspoons coarse ground black pepper (to taste)
Southwest spice mix* to taste
1 lb. pepper jack cheese, grated
2 lb. cheddar cheese, grated
|
Directions: |
Directions:To start, gently stir together corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powder, salt and black pepper in a 12-inch Dutch oven until well-mixed. Taste this mixture as you go, and adjust the seasonings to suit your preference. Next, season all strips of chicken evenly with the southwest spice mix, and mix the chicken into the oven. Replace the lid and place 14 to 16 charcoal briquettes on top, with 8 to 10 briquettes below the oven for 1.5 to 2 hours. When done, the chicken should be cooked all the way through and no longer pink. At this point, spread a layer of cheese over the top and replace the lid for five minutes, or until cheese is as melted as desired.
This recipe makes 10 to 12 servings, and can be served with warmed flour tortillas or over rice to stretch it further. |
This recipe for Fiesta Chicken with Black Beans is from