Mexican Chicken Stew - cooking recipe

Ingredients
    1 Tbsp. olive oil
    1 lb. boneless chicken breast, cut into cubes
    1 c. chicken broth
    1 (4 oz.) can chopped chilies
    1 1/2 tsp. garlic powder
    1 1/2 tsp. ground cumin
    1 tsp. chili powder
    1 tsp. oregano leaves
    1 (15 oz.) can red kidney beans, drained and rinsed
    1 (16 oz.) can whole kernel corn, drained
    1/2 c. sliced green onions
Preparation
    Heat oil in a large 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 approximately 10 minutes.
    Stir in cooked chicken and onion; simmer 5 to 10 minutes.

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