2 pounds chicken thighs boneless skinless cut into 1/2-inch pieces
2 teaspoons garlic minced
2 tablespoons olive oil
15 ounces garbanzo beans rinsed drained canned
14 ounces tomatoes diced with onions, undrained canned
1 cup salsa
1 teaspoon ground cumin
0.3 cup cilantro leaves fresh minced
1 serving cream sour
Equipment
dutch oven
Directions
In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.
