Serving: 4 servings
Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes
Ingredients
- 2 tbsp Cooking Oil
- 2 cups Chicken Strips, leg or breast
- To taste, Salt and Ground Black Pepper
- ½ tbsp Onions, sliced
- ½ tbsp Garlic, chopped
- 1 cup Red Bell Pepper, cut into thin strips
- 1 cup Yellow Bell Pepper, cut into thin strips
- ½ cup/100g U.S. Red Kidney Beans, cooked and drained
- ½ cup/100g U.S. Red Lentils, uncooked
- ½ cup/100g U.S. Navy Beans, cooked and drained
- ½ cup/100g U.S. Black-Eyed Peas, cooked and drained
- 1 cup Tomatoes, chopped
- 1½ tsp Sweet Paprika
- ¾ cup Whipping or Cooking Cream
- 4 portions Steamed Brown or White Rice
Directions
- In a heavy frying pan, heat cooking oil over medium-high heat. Add chicken strips, season with salt, pepper, and paprika. Brown until almost cooked through. Remove from the pan and keep warm.
- In the same pan, add sliced onions and sauté until tender. Add chopped garlic and cook until fragrant.
- Add sliced red and yellow bell peppers to the pan and cook over medium heat, stirring occasionally, until they begin to soften.
- Season vegetables with salt and pepper.
- Stir in chopped tomatoes and all the U.S. pulses, mixing well.
- Add cream, reduce heat to low and continue cooking until the U.S. lentils are cooked, the chicken is heated through, and the other U.S. pulses are warmed. If the mixture appears too dry, add a splash of cream.
- Taste and adjust seasoning if necessary.
- Serve the chicken and U.S. pulses mixture over your choice of steamed rice.
