Tex Mex Chili-Chicken Stew--aren't you loving it?? by Eats.com
Ingredients: 3 chicken breasts, boneless & skinless 1 medium green pepper, chopped 2 garlic cloves, minced 2 tbsp. vegetable oil. 2 cans 14.5oz. stewed tomatoes 1- 15oz can pinto beans. 3/4 cup Tejano salsa medium 1/2 tsp. Chipotle chili mix and 1/4 tsp. salt.
Directions: Cut chicken into 1" pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour. Ladle into crock bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas. Now this is how one tackles cold, brisk evenings! Or even can find this and many more tasty mouth watering cuisines in Dining New York City Restaurants to have that perfect atmosphere also.
Source: Eats blog
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