There are a lot of ingredients in this dish. There’s vegetables. There is pasta. There are beans.
I think the recipe might have an identity crisis in the works.
And there is a lot of salt. I mean a lot of salt. I had to go back and check to make sure the recipe said 5 teaspoons.
The macaroni gives the dish a hearty base, but then, so do the beans.
This dish doesn’t taste bad. There is just a lot there.
CHICKEN SANTA FE
1/4 Cup Salad Oil
5 Pound Roasting Chicken, Cut Up
2 Onions, Sliced
2 Cups Water
5 Teaspoons Salt
1 Teaspoon Pepper
1/2 Teaspoon Dried Sage
8 Ounces Macaroni Noodles
2 Pounds Canned Kidney Beans, Drained
1 Can Whole Kernel Corn
1 Can Green Beans
1 Can Tomatoes
4 Dashes Tabasco
Brown chicken well in hot oil. Add sliced onions and sauté until golden. Add water, salt, pepper and sage. Cook, covered for 1 1/4 hours. Cook macaroni and drain. Add kidney beans, corn, green beans and tomatoes to macaroni and chicken. Add tabasco and heat through.
Comentarios