Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 MAGGI Chicken Flavor Bouillon Cubes, divided
2 pounds boneless, skinless chicken breast halves, cut into 2 x 1-inch pieces
2 medium onions, chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1 can (16 ounces) garbanzo beans (chickpeas), undrained
1/2 cup water
3 tablespoons tomato paste
1/2 teaspoon allspice
1/4 teaspoon chili powder
Directions:
HEAT butter and oil in large skillet over medium-high heat. Add 1 bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside.
ADD onions to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add garlic and cilantro; cook, stirring frequently, for 2 to 3 minutes. Stir in chicken, beans and juice, water, remaining bouillon cube, tomato paste, allspice and chili powder. Bring to a boil, stirring frequently. Cover; cook over medium-low heat for 30 minutes.
SERVE over cooked rice, if desired.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
45 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
