|Dutch Oven Recipes > Fiesta Chicken With Black Beans|
|2||(15 oz.) cans corn; drained||3||Tbs. ground cumin|
|2||(15 oz.) cans black beans; drained||2||Tbs. chili powder|
|2||yellow onions; halved and thinly sliced||2||tsp. salt (to taste)|
|2||green bell peppers; cut in strips||1-2||tsp. coarse ground black pepper (to taste)|
|6||cloves garlic; minced||8||boneless, skinless chicken breast halves; cut in strips|
|1||(30 oz.) can whole tomatoes; drained and chopped||Emeril's Southwest Spice* to taste|
|2||(6 oz.) cans tomato paste||1||lb. pepper jack cheese; grated|
|1||(8 oz.) can diced green chiles; drained||2||lb. cheddar cheese; grated|
In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.
Serve with warmed flour tortillas or over rice.
*The recipe for Emeril's Southwest Spice seasoning can be found on my recipes page under Seasonings.
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