Chicken and Black Beans


1 fryer chicken
1 large onion
1 bell pepper
2 tsps. olive oil
1 14 oz. can black beans
2 ears of corn
1 14 oz. can stewed tomatoes
1/2 cup white wine or chicken stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. thyme
1 package egg noodles


Cut and season chicken with salt, pepper and granulated garlic. Cut corn off the cob and chop the onion, bell pepper and stewed tomatoes into large pieces. Add a little olive oil to a hot skillet and brown the chicken pieces. Remove chicken from pot/pan and set aside. Drain off some of the oil in the pan and saute onion and bell pepper. Combine spices and mix into vegetables. Add wine (or stock) and scrape up all crispy bits of food in bottom of pot. Add chicken, black beans, stewed tomatoes and corn. Cover and simmer for 45 minutes to an hour OR you can bake it in a 400 degree oven (for 60-70 minutes). Check chicken for doneness by piercing thigh for clear juices (if it's still pink IT'S NOT DONE.) Serve with noodles. Serves 4-6 people.