Andy's Skillet Supper
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
|
|
| 2 | tablespoons |
canola oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | teaspoons |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
oregano
crushed |
|
| ½ | cup |
chicken broth
|
|
| 1 ½ | cups |
v8 juice
|
* |
| 19 | ounces |
kidney beans, canned
canned kidney beans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
|
|
| 3E+1 | ml |
canola oil
|
|
| 1 | medium |
onions
chopped |
|
| 1E+1 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
oregano
crushed |
|
| 118 | ml |
chicken broth
|
|
| 355 | ml |
v8 juice
|
* |
| 549.1 | ml/g |
kidney beans, canned
canned kidney beans |
|
Directions
Cut the chicken into ½-inch pieces.
In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
Stir in broth and juice, heat until boiling, then reduce heat to low. Simmer 10 minutes.
Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.
