Chicken With Red Beans
Serves 4
Recipe By: Dana Jacobi.
Published in: Baton Rouge Advocate
1 Tbsp. canola oil -- plus 1 tsp.
1 pounds skinless and boneless chicken breasts
1 medium onion -- chopped
1 medium green bell pepper -- seeded and chopped
1 garlic clove -- chopped
1 can diced or Ro-tel tomatoes
1 can red beans -- (15-oz.), rinsed and drained
1/2 cup chopped cilantro leaves or parsley
1 teaspoons sweet Spanish or Hungarian paprika
1/2 teaspoons dried oregano or epazote
Heat 1 tablespoon oil in medium skillet over medium-high heat. Brown the
chicken pieces, 6 minutes. Turn and brown them on the other side, about 5
minutes. Transfer chicken to slow cooker. Add the remaining teaspoon of
oil to the pan. Saute the onions, pepper and garlic until the onion is
soft. Transfer to slow cooker with chicken. Add tomatoes, with liquid,
and the beans. Mix in cilantro or parsley, paprika and oregano. Cook on
Low for 6 to 8 hours. Season with salt and pepper, if desired, and serve
with cooked brown rice and steamed or sauteed spinach.
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