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6 frozen, skinless,
boneless chicken breasts
2 tbsp chicken boullion powder
1 quart water
2 tbsp olive oil
3 medium onions,
chopped 28 oz red kidney beans,
rinsed and drained (2 - 14oz cans)
14 oz pork and beans
1 large red pepper, chopped
1 medium green pepper, chopped
38 oz canned tomatoes, chopped, with liquid (2 - 19oz cans)
11 oz tomato paste (2 - 5-1/2oz cans)
6 oz chicken stock (from cooking breasts)
3 tbsp parsley
1-1/2 tsp cilantro (mexican)
1 tsp garlic
2-1/2 tsp cumin
3-1/2 tsps chili powder
2 tbsp hot pepper sauce (watkins
inferno sauce)
1/2 tsp salt
1/4 tsp mexican pepper blend (watkins)
1/2 tsp sugar


Mix 2 tbsp chicken boullion powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns.













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