Chicken 'n Kidney Bean Stew |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from my grandmother. It is delicious. I usually omit the green pepper (not a fan). Ingredients:
1 1/2 lbs boneless skinless chicken breast halves, cut into 1 inch cubes |
1 large onion, cut into 1/2 inch pieces |
2 garlic cloves |
2 tablespoons oil |
1 (16 ounce) can stewed tomatoes |
3 medium carrots, peeled and cut into 1/8 inch slices |
1 (16 ounce) can tomato sauce |
3/4 cup picante sauce |
1 1/2 teaspoons cumin |
1 teaspoon coriander |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 (16 ounce) can kidney beans, rinsed and drained |
1 large green bell pepper, cut into 3/4 inch pieces |
chopped fresh cilantro |
Directions:
1. In large saucepan or Dutch oven, cook chicken, onion and garlic in oil until chicken loses it's pink color. Add tomatoes, carrots, tomato sauce, picante sauce, cumin, coriander, salt, oregano and beans. Bring to boil. Reduce heat. Simmer, covered, about 15 minutes. Add green pepper. Continue to simmer about 10 minutes. Sprinkle with cilantro.
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