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Ginger Chicken and Beans




Source of Recipe


Internet


List of Ingredients




2 boneless and skinless chicken breast halves, about 6 ounces each
1 Tbs. flour
1-1/2 tsp. olive oil
1 cup onion, chopped
1/4 cup plus 2 Tbs. red bell pepper, sliced
1/4 cup plus 2 Tbs. green bell pepper, sliced
1/2 tsp. ground ginger
1 clove garlic, minced
1-1/2 tsp. flour
1/2 tsp. ground allspice
1/4 tsp. ground cumin
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/2 lb. canned dark red kidney beans, rinsed, drained
1/2 lb. canned pinto beans, rinsed, drained
1/2 lb. canned garbanzo beans, rinsed, drained
3/4 cup plus 2 Tbs. low sodium chicken broth
1/8 tsp. parsley, minced


Recipe



Cut chicken breasts into halves; coat lightly with flour. Cook chicken in oil in large skillet or Dutch oven until brown on all sides, 8-10 minutes; remove from skillet. Drain excess fat from skillet; add onions, peppers, ginger root, and garlic, and sauté 2-3 minutes. Stir in 1 tablespoon flour, spices and pepper; sauté until onions are tender, about 2-3 minutes longer. Stir beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and tender, about 20 minutes. Serve on rimmed serving platter; sprinkle with parsley.