Review: Chopped green chili peppers and black beans turn thisdinner into a
south-of-the-border fiesta! Serve with a tossed salad.
Cube the chicken. Sprinkle with the black pepper and salt (if using).
Coat a large no-stick frying pan with spray. Add the chicken and cook over
medium-high heat for 5 minutes, or until the pieces begin to brown.
Transfer to a bowl and set aside.
In the same pan, combine the oil, onions, garlic and 2 tablespoons of the
broth. Cook, stirring frequently, for 5 to 6 minutes, or until the onions
are soft.
Add the tomato sauce, beans and remaining broth to the pan. Stir to mix
well. Add the chili peppers, chili powder, cumin and reserved chicken.
Bring to a boil.
Reduce the heat and simmer for 15 minutes, or until the chicken is tender
and the liquid has thickened.
Taste the sauce. If it's acidic, add the sugar. Serve with the rice.
Per serving 288 calories; 5 g. total fat (14%). 0.8 g saturated fat; 34
mg. cholesterol; 776 mg sodium ISBN 0-87596-269-6 edited by Jean Rogers;
listed Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy One-Dish Meals (1996)
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!