Thursday, July 24, 2008

Mexican Chicken Stew

I'm actually really not sure what to call this. It was definitely a "pantry dinner" idea - meaning "Well, I've got chicken. What do I have in can form that would go with it?"

Tasty! And spicy! And tasty!

Mexican Chicken Stew

1 lb boneless skinless chicken breasts
chicken broth
1 can mexican-style diced tomatoes, undrained
1 can black beans, undrained
1 can diced green chiles, undrained
1 can sliced black olives, drained
~1 cup cooked leftover rice
salt and pepper

Heat skillet over medium heat. Add about 1 tbsp olive oil. Season chicken with salt and pepper. Add chicken to pan, brown each side for about 5 minutes. Remove chicken from pan.

Deglaze pan with chicken broth. Add in tomatoes, beans, chiles, olives and broth to bring mixture to desired consistancy. Bring to a boil. Add chicken back to pan, reduce heat. Let simmer for 15-20 minutes.

With 5 minutes left, add in the cooked rice. Heat thru. Spoon stew into bowl. Gently shred or chop chicken. Place one breast on top of each bowl of stew. Serve immediately.


MrsSchoon said...

This sounds like a delicious stew!

Joelen said...

The stew sounds awesome, especially because its a great way to use up leftovers from a mexican meal!