1⁄3 cup oil
2 cups boneless chicken, cubed
1⁄2 cup chopped onion
1 tablespoon minced garlic
1⁄2 cup flour
1–2 cups roasted green chiles
1 can black beans
2 cups cooked wild rice
1 fresh jalapeño, minced
1 tablespoon cumin
1–2 teaspoons salt
1 teaspoon black pepper
Juice of 2 limes
2 16-ounce bottles Big B’s Spiced Apple Cider
(4 cups)
2 cups chicken broth
2 cups chopped apples, approximately 1⁄2 inch

In stock pot or large, high-sided skillet, heat oil over medium heat. Add chicken and cook until lightly browned. Stir in onion and garlic. Add flour and cook, stirring constantly, for 1–2 minutes. Add
chiles, beans (no need to drain), rice, jalapeño, cumin, salt, pepper, lime juice, cider and chicken broth. Cover, reduce heat and simmer for 30 minutes. Add apples and simmer another hour or so. Serves 6–10.