This recipe seems like a cross between a chili and a stew. It's a hearty dish to serve on a cold night. This recipe will feed a crowd or freeze well.
Ingredients
1 1/2 - 2 pounds chicken breasts
1 pound Italian sausage (select a spicy version to add heat to the dish or select an Italian turkey sausage for a healthier version.
1 onion, small dice
12 ounces carrots, peeled and cut into small dice
3 cloves garlic, chopped
2 cups chicken stock
1 28-ounce can crushed tomatoes
2 14-ounce cans Great Northern Beans, drained and rinsed
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1/2 - 1.5 tsp crushed red pepper flakes (depending on the level of heat you want)
Olive oil
Salt and pepper
Fritos Corn Chips (for topping)
Instructions
In heavy-bottomed stock pot over medium high heat, add 3 - 4 Tablespoons olive oil.
Season chicken with salt and pepper.
Add the chicken to the pan in an even layer. Do not overcrowd. Brown on each side about 3 - 4 minutes per side. Remove from pan, allow to cool slightly and cut into bite size pieces.
Add the sausage to the pan and brown evenly, breaking up with a wooden spoon until cooked through.
Add the onion and carrot to the pan and season with crushed red pepper, salt and pepper. Cook 4 - 5 minutes or until onion begins to soften.
Add garlic, thyme and rosemary. Cook one minute longer.
Add the chicken stock and scrape up any bits from the bottom with a wooden spoon. Add crushed tomatoes and navy beans.
Return the chicken to the pot and bring to a simmer. Cook for 40 minutes or until the chicken is cooked through.
Remove the rosemary and thyme. Adjust seasoning with salt and pepper if needed.
Spoon into bowls. Top with Fritos.