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Chicken Stew

Chicken Stew

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 Tbsp vegetable oil
1 1/2 lb skinless boneless chicken
1 medium onion, thinly sliced
Garlic
2 Tbsp chili powder
14.5 oz can stewed tomatoes
16 oz can black beans or pinto beans, drained and rinsed
1/2 cup chopped cilantro
1/2 tsp salt
1/2 tsp black pepper
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Let's Make It
1
In a large skillet over medium-high heat, warm the oil. Add the chicken and saute until browned, about 5 minutes.
2
Reduce the heat to medium, stir in the onion, garlic, and chili powder, and cook, stirring frequently, until the onion is softened, about 3 minutes.
3
Add the tomatoes and simmer, uncovered, stirring occasionally, until the chicken is cooked through and juices have thickened, about 10 minutes. Stir in the beans and cook just until heated through, about 2 minutes. Stir in cilantro, season with salt and pepper and serve.
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