1. In a 4-quart Dutch oven or a large skillet, cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Repeat with remaining half of chicken. Remove chicken from pan and sprinkle with salt and pepper. Set aside. 2. In pan, sauté onion, sweet pepper, and garlic until tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, Worcestershire sauce, chili pepper, and salsa. Bring to a boil; reduce heat. 3. Cover and simmer for 45 minutes or until chicken is tender and no longer pink. Add beans to chicken mixture; heat through. Transfer to a serving dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
