You will need:
About four chicken breasts. Skinless or with skins and bones.
A large can of tomato sauce.
Canned green beans. We use French Cut but any green beans will do.
Even fresh ones.
These came from our neighbor’s garden.
A large pot to cook it all.
A cutting knife.
A cutting board.
Start by smashing and dicing two cloves of garlic.
Dice about a quarter of an onion.
If you are using fresh green beans cut the ends and slice the long ones in two.
Empty a very large can of tomato sauce into your pot.
Flush the can with water and add some of this to thin the mixture.
Add all of your diced fresh veggies to the pot.
Add your fresh green beans, too, as these need to cook longer than canned beans.
Wash your chicken and add them to the pot.
Add more water to fill the pot with in an inch or so from the top of the rim.
Bring to a boil.
Turn down the heat to a mild boil.
Check periodically to make sure you aren’t burning the mixture and to rotate your chicken.
Check the chicken to make sure it’s fully cooked. If not cut them into halves, put them back in the pot and continue cooking.
When the chicken is fully cook it should fall off the bone if you are using split breast. Remove the bone and skins and dispose of them.
Put the chicken on a plate and tear, pull or cut it into bite sized pieces.
Return to the pot.
Open and drain your canned green beans and
Add them to the mixture and simmer long enough to make the beans nice and hot.
Serve with a side salad and slice of bread.
You can also put this over a bed of rice.
This meal is a very low calorie diet dish, even with the rice.
It is also low in cholesterol.
Chicken and string beans.