• 4 Tbsp. olive oil

  • 2 lbs. Chicken, cubed

  • 1 onion, chopped

  • 4-6 cloves garlic, minced

  • 2-3 cups chicken bouillon

  • 2 cans black beans, rinsed

  • 2 cans Mexican diced tomatoes

  • Cumin, to taste

  • Salt and pepper, to taste

  • Water

Heat olive oil in a 12” Dutch oven and brown chicken on all sides. Add onion and garlic and continue cooking for a few more minutes. Add bouillon, black beans, diced tomatoes, cumin and other seasonings. More bouillon or water can be added to reach desired consistency. Simmer on low heat for 30 minutes or longer. Serve with hot tortillas. Serves 6.

-Recipe adapted from CEE DUB’S ETHNIC & REGIONAL DUTCH OVEN COOKIN’, page 90-91.