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Categories:
chicken breasts onion red bell pepper garlic olive oil chili powder oregano fresh cilantro tomatoes beer lime juice black beans jalapeno peppers red pepper
Viewed: 56 - Published at: 3 years agoIngredients
- 6 to 8 skinless, boneless chicken breasts
- 1 large onion, finely chopped
- 1 large red bell pepper, diced or combination of small red, yellow and green peppers
- 1 or 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. dried oregano, crushed or fresh, chopped
- fresh cilantro, chopped (reserve a few sprigs)
- 1 (14 1/2 oz.) can stewed tomatoes
- 1/2 c. beer
- 2 Tbsp. lime juice
- 1 (15 oz.) can black beans, rinsed and drained
- 1 or 2 fresh jalapeno peppers, seeded and diced
- 1 tsp. crushed red pepper
Method
- Place chicken in a medium skillet with 3/4 cup of water.
- Bring to boiling; reduce heat.
- Cover and simmer for 12 to 14 minutes or until no longer pink.
- Drain and cool.
- Use a fork to pull chicken apart into long, thin shreds; set aside.
- In a 2-quart saucepan, cook onion, bell pepper and garlic in hot oil over medium-high heat until tender, but not brown.
- Stir in chili powder, oregano and cilantro; cook for 1 minute more.
- Drain stewed tomatoes, reserving juices.
- Set aside.
- Add reserved tomato juice, beer and lime juice to onion mixture; bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Coarsely chop the stewed tomatoes; add tomatoes, shredded chicken, black beans, jalapenos and crushed red pepper to onion mixture.
- Simmer, uncovered, for 15 to 20 minutes more or until most of the liquid is absorbed (should be thick).
- Garnish with cilantro sprigs and serve with warm tortillas or cornbread. Serves 4.
