Ingredients:
1 Lb. chicken boneless thighs
1 Lb. fresh asparagus
1 15 oz. can kidney beans
4 garlic cloves
2 Tbsp. olive oil
3 Tbsp. Butter
1/4 Tsp. Salt
1/4 Tsp. black pepper
1/4 Tsp. turmeric
1/2 Tsp. powered ginger
3/4 Cup mixed colored peppers (red, green, yellow, orange) and onion
Instructions:
– Cut chicken into small to medium bite size pieces. Set aside for now.
– Cut 3 to 4 inches off the cut end of the asparagus and toss. Cut remailing asparagus into 1/2-inch pieces. Set aside for now.
– Using a strainer, rise the kidney beans in cold water. Set aside for now.
– In a large skillet using medium heat, melt butter and add olive oil.
– Mix in black pepper, salt, turmeric, and ginger.
– Add peeled garlic cloves and heat uncovered in oil and butter mix for 10 minutes.
– Using a fork, smash the garlic cloves.
– Stir in the pepper and onion mix and heat uncovered for 10 minutes.
– Stir in the chicken and asparagus pieces.
– Cook covered for 15 minutes, stir often.
– Stir in kidney beans and cook covered an additional 15 minutes.
Serve while hot.
For a simple side dish, try long grain wide rice and sundried tomatoes seasoned with lime juice and cilantro.