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Santa Fe Chicken with Black Beans, Corn, and Poblanos Recipe

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This recipe for Santa Fe Chicken with Black Beans, Corn, and Poblanos, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 Tbsps. vegetable oil;
4 boneless skinless chicken breast halves, cut into 1-1-1/2 inch pieces;
1/2 tsp. chili powder;
1/2 tsp. ground coriander;
1 medium zucchini\cooked, diced;
3/4 c. corn kernels;
1 small roasted poblano pepper, finely diced;
1/2 c. chicken stock;
1/2 c. heavy cream;
3/4 c. canned black beans;
2 tsps. fresh lime juice;
1/2 limes, cut in wedges;
2 Tbsps. fresh cilantro, chopped;
3 scallions, thinly sliced.

Directions:
Directions:
Heat 1 Tbs. oil in a heavy nonstick skillet over medium-high heat. Stir in chicken, chili powder, coriander, and salt to taste. Cook and stir 3-5 minutes, until chicken is lightly browned at edges. Remove chicken from skillet and set aside. Heat remaining oil in same pan. Stir in zucchini, corn, poblano pepper and salt to taste. Cook 4-5 minutes, until vegetables begin to brown at the edges. Add stock and boil 1-2 minutes. Add cream, beans, chicken, and lime juice. Reduce heat to medium and cook 3-4 minutes, until chicken is no longer pink and the sauce has thickened slightly. Remove pan from heat and stir in scallions. Sprinkle with cilantro and serve with lime wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. / Cooking time: 15 min.
Personal Notes:
Personal Notes:
A tasty meal that doesn't take long to fix any night of the week. You might take just a bit longer to fix a new pan or reheat leftovers of my Betsy's Mexicorn Cornbread.

 

 

 

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