- 2 chicken breasts
- 4 ounces [113 mL] tomato paste
- 1 [12-ounce / 340-mL] can tomato sauce
- 1 [19-ounce / 540-mL] can hot chiles baked beans, with liquid
- 3 tablespoons [45 mL] chili powder
- 1 tablespoon [15 mL] cumin
- 1 1/2 teaspoons [7.5 mL] red pepper
- 2 tablespoons [30 mL] hot Texan sauce
- 1 stalk celery, finely chopped
- 1/2 large onion, finely chopped
- 2 bay leaves
- Enough hot boiled drained white rice for 2 [to serve]
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- Boil chicken breasts into boiling water until well-done.
- Skin, bone and then finely chop chicken meat.
- Into a casserole, bring together finely chopped chicken meat and all remaining ingredients except boiled rice, to a boil.
- Lower heat and leave to simmer for 45 minutes, stirring from time to time.
- Remove and throw away bay leaves; serve, over hot boiled drained white rice.
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