Today I’m introducing a new section called; you guessed it, Church Lady Cooking. I’ve been a member of the altar guild at my church for the last 10 years and every month we have a meeting that includes a pot luck. Let me tell you, these women can cook! Last year we decided to publish our own cookbook. In this section I will share some of the recipes with you. If they make you hungry then please leave a comment in the comment section and I will give you the information for how to order the cookbook.
So, now for the first recipe.
Caribbean Chicken Stew submitted by Nancy Hillmer
2 large boneless, skinless chicken breasts
½ onion, thinly sliced
½ cup lime juice
¼ cup orange juice concentrate
¼ cup white wine
1 tsp cumin
Salt and pepper
Marinate in a large container for 1 hour. When done remove chicken and onions and reserve liquid. Heat 1 Tbsp of oil in a wok and stir fry chicken and onions adding
1 red pepper, thinly sliced
Add to above
1 can (14 oz) coconut milk
1 can black beans, drained
½ tsp garlic powder
½ tsp chili powder
½ tsp soy sauce
Reserved liquid
Simmer for 20 minutes until thick. Serve with jasmine rice.
