Recipe - Chicken And Chilies

12 ounce Skinless boneless chicken
breasts
One fourth teaspoon Ground black pepper
One fourth teaspoon Salt; optional
2 teaspoon Olive oil
1 md Onion; chopped
2 Cloves garlic; minced
1 cup Low sodium chicken broth;
defatted
8 ounce Tomato sauce; low salt
15 ounce Black beans, cooked; rinsed
and drained
4 One half ounce Mild green chili peppers;
canned, minced
1 teaspoon Chili powder
One half teaspoon Ground cumin
1 teaspoon Sugar; to taste
3 cup Hot cooked rice

Review: Chopped green chili peppers and black beans turn thisdinner into a
southoftheborder fiesta! Serve with a tossed salad.
Cube the chicken. Sprinkle with the black pepper and salt (if using).

Coat a large nostick frying pan with spray. Add the chicken and cook over
mediumhigh heat for 5 minutes, or until the pieces begin to brown.
Transfer to a bowl and set aside.
In the same pan, combine the oil, onions, garlic and 2 tablespoons 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.

Per serving 288 calories; 5 g. total fat (14%). 0.8 g saturated fat; 34
mg. cholesterol; 776 mg sodium ISBN 0875962696 edited by Jean Rogers;
listed Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 14:54:42 0800 (PST)

From: PatH phannema@wizard.ucr.edu