3/4 t salt
2 T vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 1/2 t chili powder
1/2 t ground cumin
1/8 t cayenne pepper
1 15 oz can black beans, rinsed
1 14.5 oz can stewed tomatoes
1 15 oz can corn, drained
1 4oz can chopped green chilis
Cut chicken into 3/4 inch chunks and salt. In small stock pot heat 1 T oil on high. Cook chicken completely and remove from pot. Reduce heat to medium and heat remaining 1 T oil. Saute onion, garlic and spices until onion is soft. Stir in remaining ingredients and bring to a boil Reduce heat to simmer and cook 10 minutes. Add chicken and simmer another 5 minutes, or until desired thickness is reached.
3 T of chopped cilantro can be stirred in at the same time the chicken is re-added if desired.
Our normal dinner on a week night had been pretty much chicken breast with some kind of seasoning pan fried, and a frozen vegetable and sometimes a starch. This was mostly because I get home late-ish and it is easy to put together. Ian was getting tired of the "fork & knife" chicken, so we were looking into different things that could be done for dinner. He doesn't like soup, but stews were not out of the question, and can be made ahead of time. This is the first stew we tried. So far so good.
It freezes well, and I think we need a mini-freezer. One the size of the freezer that comes with our fridge, but just the freezer.
