FIESTA CHICKEN STEW
Fiesta Chicken stew
- Servings: 6
- 1.5lb boneless chicken breast
- 3 cups pinto beans rinsed and drained
- 1 cup diced tomatoes
- 1 cup onion diced
- 1/2 cup diced green chili
- 1 tsp chopped garlic
- 1 TB OJ concentrate or 1/4 c orange juice
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 TB Cilantro
- 1 cup chicken broth
Slow cook 6 to 8 hrs on low or until meat is tender.
To cook in stock pot, bring to boil over medium heat. Reduce to low. Simmer for 45 minutes to 1 hour.
Garnish with sour cream and serve with whole wheat tortillas
All ingredients can be combined ahead of time and stored in a gallon size zipper freezer bag and frozen until needed. You can cook the meal from frozen in the slow cooker as well. (Adjust the cooking time.)
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