Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Fiesta Chicken With Black Beans

2 (15 oz.) cans corn; drained 3 Tbs. ground cumin
2 (15 oz.) cans black beans; drained 2 Tbs. chili powder
2 yellow onions; halved and thinly sliced 2 tsp. salt (to taste)
2 green bell peppers; cut in strips 1-2 tsp. coarse ground black pepper (to taste)
6 cloves garlic; minced 8 boneless, skinless chicken breast halves; cut in strips
1 (30 oz.) can whole tomatoes; drained and chopped   Emeril's Southwest Spice* to taste
2 (6 oz.) cans tomato paste 1 lb. pepper jack cheese; grated
1 (8 oz.) can diced green chiles; drained 2 lb. cheddar cheese; grated

In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.

Serve with warmed flour tortillas or over rice.

*The recipe for Emeril's Southwest Spice seasoning can be found on my recipes page under Seasonings.

Serves: 10-12

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