Title: Andy's Skillet Supper
Categories: Poultry Entree Mexican
Yield: 4 Servings
| 1 | lb | Chicken breasts |
| 2 | tb | Canola oil |
| 1 | md | Onion; chopped |
| 2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1/2 | ts | Oregano leaves; crushed |
| 1/2 | c | Chicken broth |
| 1 1/2 | c | V8 juice |
| 19 | oz | Canned kidney beans |
Preparation time = 30 minutes Chicken breasts should be skinned and boned.
Any suitable oil can be substituted for canola oil. Chicken broth may be
purchased as instant and mixed with water. V8 juice is a brandname
vegetable juice. 1. Cut the chicken into 1/2-inch pieces. 2. In hot oil,
cook chicken, onion, chili powder, cumin and oregano until the chicken
turns white. 3. Stir in broth and juice, heat until boiling, then reduce
heat to low. Simmer 10 minutes. 4. Dump in beans, liquid and all, stir,
cover and simmer for another 10 minutes. Stir occasionally. Serve over
rice.