Good Housekeeping Chicken Winner
Yield
4 servingsPrep
20 minCook
45 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
with skin |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | ounce |
butter
melted |
|
| 6 | ounces |
onions
or leeks, chopped |
|
| ⅔ | teaspoon |
all-purpose flour
|
|
| 1 | each |
red chili peppers
or large pinch of chili powder |
*
|
| 150 | ml |
chicken broth
|
*
|
| 14 | ounces |
red kidney beans
canned |
|
| 1 | x |
tomato sauce
favourite |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
with skin |
|
| 45 | ml |
olive oil
|
|
| 28.9 | ml/g |
butter
melted |
|
| 173.4 | ml/g |
onions
or leeks, chopped |
|
| 3.3 | ml |
all-purpose flour
|
|
| 1 | each |
red chili peppers
or large pinch of chili powder |
*
|
| 1.5E+2 | ml |
chicken broth
|
*
|
| 404.6 | ml/g |
red kidney beans
canned |
|
| 1 | x |
tomato sauce
favourite |
*
|
Directions
In a heatproof casserole, brown the chicken breasts in the olive oil; remove.
Cook the onion or leeks in the butter until golden.
Stir in the flour, chili, stock, beans, chicken and the sauce.
Bring to the boil; season.
Cook at 180 cup for 45 minutes.
