Yield: 4 servings

1/4 c Olive oil
1 ts Ground cumin
1 3-1/2lb cut up fryer chicken
1 lg Tomato peeled & chopped
1 Sweet red pepper chopped
1 tb Lemon juice
1 sm Jalapeno, seeded and chopped
1 lb Cooked pinto or black beans
2 Garlic cloves, crushed

In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan.

In the same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown.

Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice.