Mexican chicken stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil, olive |
| 1 | pounds | Chicken breast, boneless; cut in cubes |
| 1 | cup | Chicken broth |
| 4 | ounces | Green chiles; chopped |
| 1½ | teaspoon | Garlic powder, calif. style |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Oregano leaves |
| 1 | teaspoon | Chili powder |
| 15 | ounces | Beans, red kidney; undrained |
| 15 | ounces | Beans, black; drained/rinsed |
| 16 | ounces | Corn, whole-kernel; drained |
| ½ | cup | Green onion; sliced |
Directions
Heat oil in skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside.
Add remaining ingredients except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook 10 minutes.
Stir in cooked chicken and onion; simmer 5 to 10 minutes.
SOURCE: McCormick/Schilling One Pot Meals Typos by Nancy Coleman From: Nancy Coleman Date: 09-27-94