Salsa Chicken
 
1 Tbsp  olive oil
3 large  garlic cloves peeled and minced
1-1/2 cup  chopped onion
1 large  sweet red pepper cut into small dice
1 lb.  chicken breast meat (boneless, skinless) cut into 1-inch chunks
3 medium  tomatoes; peeled & diced
1 small  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 cup  medium-hot salsa
1/4 cup  chopped cilantro (optional)
  freshly ground black pepper (to taste)
 
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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-- 
(ID: 4293) Mirror: rec.food.recipes: Tue, Dec 21, 2004


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