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    Serves 2

    2 Boneless skinless chicken thighs
    1 1/2 Tbl Olive oil
    1 Rounded Tbl Minced Garlic
    1 1/2 tsp Granulated onion
    1 Chicken bouillon cube dissolved in 1 cup of hot water
    1 15 oz Can of Black beans, drained
    Salt and pepper to taste

    Cut the chicken thighs into 1/2” cubes. Put the oil into a 2 qt sauce pan over a medium high heat. Add the garlic and stir for about 30 seconds, then add the chicken and the onion. Cook, stirring occasionally for 4 minutes. Stir in the chicken bouillon/water mix and bring to a boil. Continue cooking until the liquid is reduced by 2/3. Add the beans, bring to a boil and then simmer for 5 minutes.

    Serve in bowls or over brown rice.
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    Sounds good, though I'd use breast meat... I'm a fussy eater :P


    Do you reckon it'd work the same but with beef + beef stock instead?
 
 
 
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