Dhahran Theatre Group Cookbook, 1993


4 Tablespoons of oil
2 Medium onions, diced
2 Medium green peppers, cut into chunks
2 Pounds of Chicken breasts, boneless, cut into chunks
4 Cloves of garlic, crushed
1 Medium red pepper, cut into chunks
3 Large stalks celery, cut into 1/2 inch pieces
6 Large mushrooms, sliced large (optional)
2 Large cans of Tomatoes
2 Cans Mexican Tomatoes (Rotel)
3 Tablespoons chili powder (or more to taste)
3 Teaspoons cumin
2 Teaspoons salt
1 Teaspoons ground coriander
3 Cans drained kidney beans


Heat 2 Tablespoons of oil in a large saucepan or Dutch oven. Add onions and sauté for 5 minutes. Add green pepper and sauté 5 minutes. Add chicken and garlic and cook until chicken is white. Add red pepper and celery and sauté 5 minutes. Add mushrooms and sauté 5 minutes. Break up tomatoes with knife or food processor and add with juice to chicken vegetable mixture. Season with chili powder and other spices. Taste to adjust seasonings.

Simmer for at least 2 hours before serving. A half-hour before serving add 3 cans drained kidney beans.

Dawn Esso