Prep 10 mins
Cook 30 mins
Great recipe! My neighbor gave this to me. It's great on a chilly night. We top this with shredded mexican cheese and sour cream, but it's great on it's own.
- 29.58 ml oil
- 4 boneless skinless chicken breasts
- 236.59 ml purple onion, chopped
- 1 green bell pepper, chopped
- 4.92 ml minced garlic
- 2 (822.13 g) can stewed tomatoes
- 425.24 g can pinto beans, drained and rinsed
- 177.44 ml picante sauce
- 14.79 ml chili powder
- 14.79 ml cumin
- Cut chicken into 1 inch cubes.
- Heat oil in stew pot over medium heat.
- Add chicken, onion, pepper, and garlic. Cook until chicken is no longer pink.
- Add remaining ingredients and stir thoroughly.
- Reduce heat to low; allow to simmer for 30 minutes.
What a great tasting recipe. I followed as written and it went together so simply. Flavor was right on and we all ate it and none was left. Served with a side of seasoned rice and a green salad. Thanks for posting. Made for Spring PAC 2012.
This is a great recipe--simple ingredients but nicely balanced. The chicken breast had a very nice flavor to them. I did one major thing different. Instead of on the stovetop, which would have produced a thicker stew, I fixed it in the crockpot. As I'm in the middle of canning pears, I did not have the time to cut and cook at the stove. So I cut the chicken breast (bone left in) in half with one good swing of my cleaver and placed them in the bottom of the crockpot, added onions, pepper, garlic, spices, beans, tomatoes and picante sauce in that order. Turn the crockpot on high for 4 hours and it was done when we were done with the pears. (A whole chicken breast was cut into 4 pieces instead of two halves.) This is a definite keeper. I served it with a sidedish of Red beans and Rice. Texasmomof2, I tip my Stetson to you for sharing this great recipe. And yes I do own a Stetson.