Wednesday, October 21, 2009
Cold weather & chicken chili Stew
Picture taken in Lubbock!
My favorite cold weather food: Chicken Chili Stew-p
6 chicken breasts, no skins, no bones, cut into bite size pieces
1 tablespoon vegetable oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium green pepper, diced
2 cans stewed tomatoes, chopped
1 can pinto beans, 15 oz.
2/3 cup Pace Picante sauce - medium
1 teaspoon chili powder (to taste)
2 teaspoons cumin (to taste)
1/2 teaspoon salt
1-2 small cans tomato sauce
cheddar/jack cheese, grated
chopped green onions
Brown chicken pieces in oil and add onion and garlic. Saute until glazed. Add the rest of the ingredients except toppings. Depending on your likes, I usually add 1-2 small cans of tomato sauce for a soupier mixture. Cook for about 1 hour to give flavors time to mingle, then serve garnished with toppings.
This recipe came by way of Vickey Hoffman who said it originally was in a Southern Living.