email this pageIngredients
1 pound frozen boneless skinless chicken breasts
1 pound frozen pepper stir-fry
1 (14 1/2-ounce) can stewed tomatoes
1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 tablespoons extra virgin olive oil
Instructions
1 pound frozen pepper stir-fry
1 (14 1/2-ounce) can stewed tomatoes
1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 tablespoons extra virgin olive oil
1. In a deep skillet or Dutch oven, combine chicken, frozen pepper stir-fry, tomatoes, chipotle, cumin and salt; bring to a boil over high heat. Reduce heat, cover tightly and simmer 22 to 24 minutes or until chicken is no longer pink in center. Remove chicken,cool and cut into chunks.
2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
3. Pour vegetable mixture evenly over chicken. Serves 4.
Recipe by Nancy Hughes, “Relish Good Food Fast,” May 2006.
2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
3. Pour vegetable mixture evenly over chicken. Serves 4.
Recipe by Nancy Hughes, “Relish Good Food Fast,” May 2006.
