Post by Granny Smith on Mar 24, 2008 17:50:30 GMT -5
Working Barn Stew
contributed by carla
2 T. olive oil
4 boneless, skinless chicken breast halves, cut into 1" pieces
1 c. chopped onion
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 t. chopped garlic
2 (14-1/2 oz.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained and rinsed
3/4 c. medium picante sauce
1 T. chili powder
1 T. ground cumin
1/2 c. shredded cheddar cheese
6 T. sour cream
In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers and garlic and cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.
Serves 6
contributed by carla
2 T. olive oil
4 boneless, skinless chicken breast halves, cut into 1" pieces
1 c. chopped onion
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 t. chopped garlic
2 (14-1/2 oz.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained and rinsed
3/4 c. medium picante sauce
1 T. chili powder
1 T. ground cumin
1/2 c. shredded cheddar cheese
6 T. sour cream
In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers and garlic and cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.
Serves 6