Savour the bold spices and tender juicy chicken in this one pot meal.
Ingredients:
- 1 onion, diced
- 2 celery stalks, diced
- 1/2 teaspoon salt
- 1 tablespoon oil
- 2 boneless skinless chicken breasts, cut in half horizontally (butterflied) and sliced into bite-sized pieces
- 2 tablespoons Caribbean Spice Roast Garlic seasoning
- 2 carrots, sliced
- 1 cup dried black turtle beans, soaked in water for 2 hours or overnight OR 1 can of black beans (no soaking needed)
- 1/4 cup red or green lentils, soaked with the black beans OR 1 can lentils
- 1 vegetable or chicken bouillon cube
- 2 cups water OR 2 cups broth if not using bouillon cube
- 1 head of broccoli cut into florets
Instructions:
- In a large pot, heat the oil over medium heat and add the onion and celery. Season with salt and sauté for 2 minutes.
- Pat dry the chicken with a paper towel and lightly coat with oil. Season the chicken with the Caribbean Spice Roast Garlic seasoning and 1/2 teaspoon salt. Add to pot and start to brown the chicken over medium high heat for 2 minutes.
- Add the carrots, the beans and lentils including the soaking water, bouillon cube and water. If using canned, do not add yet. Bring to a boil. Reduce heat to a simmer. Cover with a lid and simmer for 45 minutes.
- Add the brocoll. Put the lid back on and simmer for 10 minutes.
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