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Ingredients:
2 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1/2 tsp ground chipotle pepper
2 tbsp ground cumin
1 tsp oregano
1/4 tsp cinnamon
1 1/2 tsp salt
1 tsp fresh ground black pepper
cayenne pepper to taste
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
1 jalapeno pepper, seeded, diced
1 can (10-ounce) diced tomato with green chilies
4 cups chicken broth
2 (15 ounce) great northern, or navy beans, drained
chopped fresh cilantro to garnish, optional
Dice 1 onion
Dice peppers
Cut Chicken into 1 inch pieces
Heat veg oil on high heat. Brown chicken for 5 min
Mix spice together
When chicken and oil get syrupy texture add onions and spices
Cook till soft
Add 1 quart chicken stock
Add peppers and diced tomatoes and chilies cook 30 min on low
add 2 cans of beans cook 30 min more
Use potato masher to thicken
add Cilantro