I found this recipe on a diabetes (dy-bee-tuhs) website and it seemed strangely delicious. Too delicious to be good for you. The first time I made it, I'd had a bit too much wine and forgot to boil the potatoes before adding them in, but it was still actually pretty tasty. So, I decided to give it another whirl since I had most of the pantry staples it required leftover from previous meals. I've adapted the ingredients to the way that I made it and trust me, it's a little better this way. Because the potatoes soak up so much liquid, it can dry up like an old lady at the bingo hall.
1 lb chicken breast (you're going to cut it up, so it doesn't matter if it's boneless)
2 tbsp extra virgin olive oil
1 red onion, finely diced
3 cloves minced garlic
8 small red potatoes, quartered
1/2 cup black beans, drained & rinsed
1 tsp dried thyme (or substitute 1 tbsp fresh thyme)
1 tsp dried basil (or substitute 1 tbsp fresh basil)
1 tsp paprika
1 small can tomato sauce
Preheat your oven to 425 degrees. Season chicken with thyme, basil and salt and bake for 20 minutes or until done. Dice the chicken into large cubes and set aside.
Boil the potatoes for about 10 minutes and drain.
Heat the oil in dutch oven over medium heat. Cook onion and garlic until browned and soft. Add the potatoes and cook for another 10 minutes, then the black beans and cook for 2 to 3 more minutes.
Add chicken cubes, paprika, salt, pepper and tomato paste to skillet. Give it a good stir and let it simmer for 4-5 minutes until it's all heated through. I like to throw a little shredded sharp cheddar and sour cream on top to make it feel at least a little sinful. Second time's a charm! It's definitely better when you boil the potatoes. Don't worry, you can still have wine afterwards. It prevents heart disease...or something!