| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Poultry, Main dish, Mexican | 4 | Servings |
INGREDIENTS
| 1 | lb | Chicken breasts |
| 2 | tb | Canola oil |
| 1 | md | Onion; chopped |
| 2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1/2 | ts | Oregano leaves; crushed |
| 1/2 | c | Chicken broth |
| 1 1/2 | c | V8 juice |
| 19 | oz | Canned kidney beans |
INSTRUCTIONS
Preparation time = 30 minutes Chicken breasts should be skinned and boned. Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brandname vegetable juice. 1. Cut the chicken into 1/2-inch pieces. 2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white. 3. Stir in broth and juice, heat until boiling, then reduce heat to low. Simmer 10 minutes. 4. Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.
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