From the kitchen of Janet Cuddigan
Here’s a cold weather favorite at our house:
1 medium onion, chopped
1 tablespoon vegetable oil
2 teaspoons sage
2 teaspoons ground cumin 3/4 cup
Picante sauce
1 bay leaf
1 large tomato, coarsely chopped
3 cloves minced garlic
1 pound chicken breast, no skin, no bone, cut in 1” pieces
1/4 teaspoon salt
16 ounces canned pinto beans (can use kidney beans)
1 green pepper (can use red pepper)
Cook onion and garlic in oil in a large saucepan until tender, about 4 minutes. Stir in chicken. Cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin, and salt over chicken; cook 1 minute. Stir in picante sauce, beans, and bay leaf. Bring to boil. Reduce heat. Cover and simmer 10 minutes. Stir in green pepper and tomato. Simmer uncovered 10 minutes.
