mexican chicken stew
(1 rating)
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This was a thrown together creation that turned out really well. So I thought I would document it so I could make it again, and for others to enjoy
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For mexican chicken stew
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1 lbboneless, skinless, chicken breast
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1 lgonion
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3 clovegarlic
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1 tspolive oil
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1 jargreen salsa
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1 cfresh cilanto
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1/4 cfat free sour cream
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1 clow fat monterey jack cheese
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juice of 1 lime
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salt and pepper to taste
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2 cbrown rice, cooked
How To Make mexican chicken stew
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1Thinly slice onion into 1/8 inch slices. Thinly slice chicken into 1/4 inch slices. Mince garlic.
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2Heat a large pot on med. - med. high, add oil, onion, chicken, and garlic.
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3Saute chicken and onion until slightly brown. Add jar of salsa and cilantro. Reduce heat to low and simmer for 10 minutes.
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4Stir in lime juice, sour cream, and cheese. Heat until cheese is melted. Add salt and pepper to taste
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5Serve over 1/2 cup rice. (I used 10 minute boil in bag brown rice)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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