This is not my own recipe but it's one of our favorite ones. The photo is mine.2 TB vegetable oil
1 lbs boned and skinned chicken breast cut in 1/2 inch chunks
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
2 lbs fresh white mushrooms, quartered (about 10 cups)
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) red kidney beans, rinsed and drained
1 tsp salt
In a dutch oven or large saucepan heat oil until hot. Add chicken, cook stirring frequently, until crisp-tender, about 4 minutes. Add onions and cook another 2 minutes. Stir in chili powder, cumin and garlic; cook stirring frequently until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour-cream.
Yield: 6 portions
Araksya's tip: You can cut down the amount of chicken and mushrooms. To keep the portion, just add more beans. In the picture I have added broad beans with kidney beans. You can also use any kind of cheese you have.
