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Mexicali Chicken Stew

(Can be eaten as a stew or as a dip for tortilla chips)

Mexicali Chicken Stew
One pound boneless chicken thighs, cut into one-inch cubes for stew, half
that size for dip
One package taco seasoning
Two cans stewed tomatoes with peppers and celery
One box frozen corn niblets
One box frozen green beans cut into small chunks
One tablespoon of oil

Use half the taco seasoning to coat the chicken chunks.
Brown the chicken in oil in a large skillet.
Stir in the stewed tomatoes, corn, green beans and remaining taco
seasoning.
Bring to boil.
Reduce heat and simmer 10 minutes.

From reporter Paul Parker.

Posted by Sheila Lennon  at 10:54 PM to Poultry , Retro , Soups & Stews | Permalink

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