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/ Chicken Pinto Stew


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Chicken Pinto Stew

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  • 1/4 cup Vegetable Oil
  • 2 cups Sliced Mushrooms
  • 16 ounces Diced Chicken
  • 2 teaspoons Black Pepper
  • 2 teaspoons Oregano, Dry
  • 1 quart Chicken Broth
  • 6 3/4 pounds Furmano's Seasoned Pinto Beans
  • 2 tablespoons Salt
  • 10 ounces Baby Spinach
  1. In a large pot over medium high heat, add Vegetable Oil
  2. Add sliced Mushrooms and diced Chicken. Saute until chicken in browned
  3. Add Black Pepper and Dry Oregano. Saute an additional 2 minutes
  4. Deglaze pan with Chicken Broth, then add Furmano's Seasoned Pinto Beans. Heat to 165*
  5. Next Add Baby Spinach and Salt. Wilt Spinach, approx 5 minutes, and serve
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