Tex-Mex Chicken & Peppers
It's kind of like fajitas but "wet". If you make it, which I highly recommend, you'll know what I mean...it's amazingly delicious! AND Don't forget the sour cream!!! PICTURES COMING SOON
★★★★★ 1 vote5
2-3chicken breasts, boneless/skinless or (1) rotisserie chicken shredded
1 can(s)black beans
1 jar(s)salsa - (i prefer la victoria thick & chunky mild)
1 mediumred bell pepper - cut bite size
1 mediumyellow onion - cut bite size
1 tspgarlic - minced
1/2 tsporegano, dried (powdered)
4 Tbspdivided - cooking oil
1 bottlebeer (optional)
1/2 tspblack pepper
How to Make Tex-Mex Chicken & Peppers
- Cut bell pepper and onion into bite size pieces and set aside. Cut chicken into bite size pieces, season lightly with salt & pepper then set aside. *Once chicken is cooked thru, I like to shred it. It helps to absorb more flavor and makes it a thicker dish.
- Set pan at medium heat. Add 2 TBS of cooking oil to heated pan. Cook chicken till browned. Add 1/2 cup beer to moisten up the chicken. Cook about 3-5 minutes then remove with a slotted spoon to a dish and set aside. Discard fat/juices from pan.
- Add remaining 2 TBS of oil to same pan. Add garlic, powdered oregano, and 1/8 tsp of salt. Stir together and add peppers and onions. Cook about 5 minutes. Add salsa and black beans mix together and then add chicken to pan (if you shred it, do so before adding back into the pan w/the vegetables.)
- Cook for about 15-20 minutes on low.
Serve up with tortillas and sour cream.
Excellent with Spanish Rice as a side dish or in the dish. I love Near East Spanish Rice or Rice A Roni Spanish Rice is great too! Next time I will make "Spanish Rice Fool Proof" by Freda from Just A Pinch...looks delicious!!! ENJOY!