Happy Sunday, all. Today is a day of rest that we've been trying to be serious about around here. Sabbath- a command to really stop and rest.
Writing and blogging is actually therapeutic for me, and so here you have it.
What do you know but I cooked another recipe out of Bread and Wine. Are you convinced you should get this book yet? I haven't even read the whole thing and yet I've already made several dishes. This recipe I knew would be the perfect easy pantry meal around here. We usually have frozen chicken in the freezer, stock, beans, and a huge jar of our canned salsa.
I adapted this recipe some with what I had on hand- basically using more salsa- 32 ounces, and less broth. I doubled it of course and froze half of it, cooking down half the batch less than what I cooked the batch we ate for. The white beans really thicken it up a lot so the longer you cook it the thicker it'll get.
Recipe thanks to and adapted from Bread and Wine
Ingredient's You'll Need:
- 1-1 1/2 pounds chicken breast cut into bite size pieces
- 1 32-ounce jar salsa - your favorite
- 4 cans white beans- with their juices
- 3 cups chicken or vegetable broth
1. In a dutch oven heat some olive oil then toss in the chicken pieces. Season it all with salt and pepper and cook until browned but not completely cooked through, about 5 minutes. Add the salsa, beans and broth.
2. Bring to a boil then reduce to a simmer and stir occasionally for at least 30 minutes but preferably closer to 45 as it thickens the longer you cook it.
Serve with cheese and hot sauce and enjoy!