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Mexican Chicken Stew Recipe courtesy of Mimi
Mexican Chicken Stew
1 TBSP Oill
1 pound boneless, skinless chicken breast, cut into cubes
1 cup chicken broth
1 can (4 oz) chopped gren chiles
1 1/2 tsp. Cumin
1 tsp. Oregano leaves
1 tsp Chili powder
1/2 tsp. Seasoned Salt
1 can (15 oz.) red kidney beans, undrained
1 can (15 oz.)black beans, drained and rinsed
1 can (16 oz.) whole kernel corn, drained
1/2 cup sliced green onion
1. Heat oil in large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and sete aside.
2. Add remaining ingredients except onion - to skillet, mix well. Bring to a boil, reduce heat to medium and cook 10 minutes.
3. Stir in cooked chicken and onion; simmer 5 - 10 minutes.
Makes 6 servings |
