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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Chili Stew Recipe

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This recipe for Chicken Chili Stew is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
¾ cup salsa
1 t. chili powder
1 t. cumin
½ t. salt
Shredded cheese, green onions, diced avocados, sour cream
to garnish.
Directions:
Directions:
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
serve.
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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