Sherran'S Barn Stew - cooking recipe

Ingredients

4 oz. oil
2 lb. skinless chicken, cut up
2 medium onions, chopped
2 bell peppers, chopped
2 tsp. garlic, chopped
4- 14 oz. cans stewed tomatoes
2- 14 oz. cans pinto beans
1 1/2 c. medium salsa
2 tsp. cumin powder
2 tsp. chili powder
1 Tbsp. sugar
salt and pepper, to taste
cayenne pepper, optional

Preparation

Heat oil in an 8 qt. stock pot.
Cook chicken, onions, peppers and garlic until chicken is no longer pink.
Add remaining ingredients and simmer for 1 - 2 hours.
Can be served over rice or with a dollop of sour cream and shredded cheddar cheese.