- 4
Ingredients
- 12 ounces cubed boneless, skinless chicken breasts
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt (optional)
- 2 tsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup defatted reduced-sodium chicken broth
- 1 can (8 ounces) reduced-sodium tomato sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 1/2 ounces) chopped mild green chili peppers
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1-2 tsp. sugar (optional)
- 3 cups hot cooked rice
Preparation
Step 1
Sprinkle the chicken with the black pepper and salt (if using). Coat a large non-stick frying pan with no-stick spray. Add the chicken and cook over medium-high heat for 5 minutes, or until the pieces begin to brown. Transfer to a bowl and set aside until the chicken is cool enough to handle. Cut into small strips.
In the same pan, combine the oil, onions, garlic and 2 Tbsp. of the broth. Cook, stirring frequently, for 5 to 6 minutes, or until the onions are soft.
Add the tomato sauce, beans and remaining broth to the pan. Stir to mix well. Add the chili peppers, chili powder, cumin and reserved chicken. Bring to a boil.
Reduce the heat and simmer for 15 minutes, or until the chicken is tender and the liquid has thickened.
Taste the sauce. If it's acidic, add the sugar. Serve with the rice.
Calories per serving: 288