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8 Chicken thighs
1 tb Cooking oil
1 lg Onion; chop coarse
1 cl Garlic; mince
2 tb Chili powder
1 tb Ground cumin (fresh is better)
1 tb Oregano
1 tb Salt
1 Tomatoes; chop
1 Tomato soup
2 cn Kidney beans; 15oz ea
In a Dutch oven heat oil and add chicken. Turn, browning on all sides. Remove chicken and set aside. Put onions and garlic in remaining oil; saute until soft. Add spices, tomatoes and soup. Stir well and allow to simmer briefly. Add chicken and cook on low flame for 20 to 25 minutes. Add beans and cook until chicken falls off bone.
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