"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Chili Stew Recipe

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This recipe for Chicken Chili Stew, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Palen
Added: Thursday, September 27, 2007


3 whole boneless chicken breasts or lots of pheasant
breasts, cut up
1 c. chopped onion
1 green pepper, chopped
2 garlic cloves, minced
2 T. oil
2 cans mild chopped green chilies
2 (14.5 oz.) cans stewed tomatoes
2 (15.5 oz.) cans pinto beans, drained
cup salsa
1 t. chili powder
1 t. cumin
t. salt
Shredded cheese, green onions, diced avocados, sour cream
to garnish.

Cook cut-up chicken or pheasant, onion, green pepper, and
garlic in oil until chicken loses its pink color. Add remaining
ingredients. Simmer 20 minutes at least. Top with garnishes and

Personal Notes:
Personal Notes:
This is a family favorite, and it can be made in bulk and frozen.
Perfect for a crowd!




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