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Ingredients

• 2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
• Freshly ground black pepper to taste
• 2 teaspoons (or to taste) gray salt
• 2 teaspoons fennel seed
• 2 teaspoons smoked or regular paprika
• 1/2 cup masa harina or Gold Medal® all-purpose flour
• 1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
• 2 red onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 green jalapeño chiles (with seeds), diced
• 2 tablespoons chili powder
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 3 cups Progresso® chicken broth
• 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
• 3 zucchini, cut into 3/4-inch pieces
• 1 red bell pepper, diced
• Grated Parmesan cheese for garnish
• 6 medium scallions, sliced (about 1/3 cup), if desired

Description

Award-winning TV Chef Michael Chiarello Shares A Recipe Created With Progresso® Chicken Broth, Tomatoes And Cannellini Beans.

Betty Crocker