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.

2 comments:

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!