CHILI-CHICKEN STEW 6 boneless, skinless chicken breasts 1 medium onion, chopped 1 medium green pepper, chopped 2 cloves garlic, minced 1 tbsp vegetable oil 2 (14 1/2-oz) cans diced tomatoes 1 (15-oz) can pinto beans, drained 2/3 cup hot salsa 1 tsp chili powder 1 tsp ground cumin 1/2 tsp salt shredded cheddar cheese, sour cream, and sliced green onion, optional
Cut chicken into 1 inch squares. Cook chicken, onion, chopped green pepper, and garlic in hot oil in a dutch oven until lightly brown. Add tomatoes and next 5 ingredients; cover, reduce heat, and simmer 20 minutes. Top individual servings with remaining ingredients. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
