Ingredients Weight Measure
Rotisserie chicken 1 ea.
Onion, chopped 1 ea.
Garlic, chopped 3 cloves
Olive oil 1/4 cup
Green bell pepper, chopped 1 ea.
Red bell pepper, chopped 1 ea.
Ground cumin 1 Tbsp.
Ancho chili powder 1/2 Tbsp.
TABASCO® brand Original Red Sauce, plus more to taste 2 oz.
Canned diced tomatoes 2 (14-oz.) cans
Bay leaf 1 ea.
Chicken stock 2 qt.
Black lentils, cooked 3 cups
Black beans, cooked 2 cups
Parsnips, roasted 2 cups


  1. Quarter the rotisserie chicken; keep warm.
  2. Sauté onions and garlic in olive oil over medium high-heat until golden brown.
  3. Add peppers and stir for 1 minute; add spices and stir 1 minute more. Add TABASCO® Sauce, tomatoes, bay leaf and stock. Bring to a boil, then reduce to a simmer.
  4. Cook for 20 minutes. Add lentils, black beans and parsnips.
  5. Season with additional TABASCO® Sauce if needed.
  6. Serve in bowls, with each quarter of the rotisserie chicken laying against the side of the bowl.

Yield: 4 servings