This simmers on the stove-top for 5 hours so it thickens and browns as it cooks. It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove. Serve with white rice and garlic rolls.
2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper
Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat. Remove to a cutting board and cut into small bit-sized pieces then put back into the pot. Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.