Jackson Hospital | Partners | Fall 2019

COMMUNITY TAGLINE HERE Makes 6 servings. Ingredients 2 tablespoons canola oil, divided 2 pounds skinless chicken thighs with bone or skinless breast with ribs or combination ½ cup fat-free, reduced-sodium chicken broth 1¼ cups chopped onion ¾ cup chopped celery ¾ cup chopped green bell pepper ¾ cup chopped scallions, green and white parts 3 garlic cloves, chopped 2 bay leaves ¼ teaspoon freshly ground nutmeg 2 (15-ounce) cans black beans, rinsed and drained Salt and freshly ground black pepper 1 ⁄ 8 teaspoon cayenne pepper, or to taste 2 tablespoons chopped flat-leaf parsley 1 large navel orange, cut in 6 wedges with black beans Brazilian chicken Directions •  In large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook until golden brown, 4 minutes on each side. •  Using tongs, transfer chicken to large bowl. Cover bowl with foil. •  Add broth and scrape bottom of pot while it boils, gathering up all browned bits. •  Add broth to chicken. Seal foil tightly over bowl and set chicken aside. •  Using paper towel, wipe out pot. Return pot to medium-high heat, and add remaining oil. •  Add onion, celery, green pepper and scallions to pot, and cook, stirring occasion- ally, until soft, 5 minutes. •  Add garlic, and cook, stirring, for 1 minute. •  Add bay leaves and sprinkle nutmeg over vegetables. Arrange chicken pieces over vegetables, reserving liquid in bowl. •  Spread beans over the chicken. Pour liquid from bowl over beans. Cover and simmer until chicken thighs are falling-apart tender, 30 to 35 minutes. If using breast, cook until white in center at thickest part, 20 to 25 minutes. •  To serve, divide chicken among 6 dinner plates. Remove bay leaves. Mix to com- bine beans and vegetables, and season to taste with salt, pepper and cayenne. •  Spoon 2 ⁄ 3 cup of beans and vegetables alongside chicken and liquid from pot over chicken. Garnish with parsley and orange wedges. •  Serve hot, warm or at room temperature. Leftovers keep in tightly covered container in refrigerator for 4 days. Nutrition information Serving size: 1 ⁄ 6 recipe. Amount per serving: 330 calories, 10g total fat (1.5g saturated fat), 28g carbohydrates, 32g protein, 9g dietary fiber, 180mg sodium. Source: American Institute for Cancer Research RECIPE SAVOR SAFELY Always cook meat to the correct internal tem- perature, and use a meat thermometer to be sure. For chicken, that means 165 degrees. www.jackson.org 13