Chicken Chili - cooking recipe

Ingredients

2 whole large chicken breasts
salad oil
2 medium-sized green peppers, diced
2 medium-sized onions, diced
1 garlic clove, minced
1 Tbsp. chili powder
1/2 tsp. ground cumin
2 (15 1/4 to 19 oz.) cans red kidney beans
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped mild green chilies, drained
1 tsp. sugar
1/8 tsp. ground red pepper (cayenne)

Preparation

Remove skin and bones from chicken breasts.
Dice chicken. In 5 quart Dutch oven or saucepot over high heat, in 2 tablespoons hot salad oil, cook chicken just until tender and it loses its pink color throughout, stirring quickly and frequently, about 2 to 3 minutes.
With slotted spoon, remove chicken to bowl.