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Cajun and Creole   -   Chicken Smothered In Black Beans   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 1 Tablespoon Salt
  • 2 Teaspoons Paprika
  • 2 Teaspoons Dry Mustard
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Basil
  • 2 Teaspoons Cumin
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Oregano
  • 1 Teaspoon Pepper
  • 1 Teaspoon Ancho Chili Pepper -- Ground
  • 1 Teaspoon Arbol Chili Pepper -- Ground
  • 1 Teaspoon Anaheim Chili Pepper -- Ground
  • 1/2 Teaspoon Cayenne
  • 16 Ounces Black Beans -- Cooked
  • 3 Pounds Chicken -- In 4 Pieces
  • 2 Tablespoons Olive Oil
  • 2 Large Onions -- Chopped
  • 2 Large Bell Pepper -- Chopped
  • 3 Stalks Celery -- Chopped
  • 4 Cups Chicken Broth
  • 1 Cup Salsa -- Optional
Directions Combine seasoning mix in bowl. Mix chicken in seasoning mix until well coated. Saute chicken in oil until well browned. Remove from pot and add onions, peppers and celery. Saute for 10 minutes. Add beans and stock. Cover and simmer for 10 minutes. Serve over rice with the salsa as garnish.
Serves 4
Time to Make 0:00



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