RCI-MT.004.0466.001
Hobo Chicken Bama-style
This recipe has been redone to the way we serve it in Warrior, Alabama. If you like hot dishes at the end sprinkle chopped jalapeno peppers over top of chicken mixture — this is optional — so peppers are not listed in ingredients.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- boneless1½ lbsskinless chicken breasts
- 1 tbsp
- ⅛ tsp
- 1 tsp
- x 15 oz cans baked beans2 unit
- tomato peeled and quartered then quartered again1 unit
- loaf garlic or BBQ bread buttered and toasted1 unit
- ½ unit
- can mushroom stems and pieces drained1 small
- three cups of cooked rice1 unit
Method
1
Cut boneless skinless chicken breasts into bite-sized cubes, approximately 1-inch pieces.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Add chicken cubes to the hot skillet and season with garlic salt and chili powder, stirring frequently until the chicken is golden brown and cooked through.
8 minutes
4
Drain the liquid from the canned mushroom stems and pieces, then add them to the skillet with the chicken.
1 minutes
5
Stir in both cans of baked beans and the fresh quartered tomato, mixing gently to combine all ingredients.
2 minutes
6
Add the margarine (or butter) and stir until melted and fully incorporated into the mixture.
2 minutes
7
Reduce heat to medium-low and simmer the chicken and bean mixture for 10-12 minutes, allowing flavors to meld while stirring occasionally.
11 minutes
8
Toast the garlic or BBQ bread according to package directions until golden, then butter it if not pre-buttered.
5 minutes
9
Divide the cooked rice among four serving bowls or plates, creating a base for each serving.
10
Ladle the hobo chicken and bean mixture over the rice, distributing evenly among all four servings.
11
Serve hot alongside the toasted garlic or BBQ bread on the side for dipping or eating alongside the main dish.