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Ingredients:
1 tblsp olive oil
3 lg garlic cloves peeled and minced
1 1/2 c chopped onion
1 lg sweet red pepper cut into small dice
1 1/2 lb chicken breast meat (boneless, skinless)
cut into 1-inch chunks
3 md tomatoes; peeled & diced
1 sm head broccoli; stems sliced, flowerets cut into
bite-sized pieces, and steamed for 3 minutes
16 oz Canned pink or kidney beans drained and rinsed
1 c Medium-hot salsa
1/4 c Chopped cilantro (optional)
Freshly ground black pepper (to taste)
Preparation:
In a large nonstick skillet or Dutch oven, heat the
olive oil briefly, add the garlic and onion, and
saute for 3 minutes or until they are softened.
Add the red pepper and saute for another 2 minutes.
Add the remaining ingredients and bring the mixture
to a boil over medium heat.
Stir gently, reduce the heat, cover the pot, and
simmer for 5 to 7 minutes or until the chicken is
just done.
Check the seasonings before serving.
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