Follow these steps for perfect results
onion
large
chicken breasts
cut in cubes or strips
stewed tomatoes
pinto beans
drained
green pepper
cut in strips
red pepper
cut in strips
cumin
garlic powder
chili powder
white rice
cooked
sour cream
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the onion and chicken to the skillet.
Cook the chicken until it turns white, about 5 to 8 minutes.
Add the stewed tomatoes, drained pinto beans, green pepper, red pepper, cumin, garlic powder, and chili powder to the skillet.
Cover the skillet and cook for 20 to 30 minutes, allowing the stew to simmer and the flavors to meld.
Serve the stew over white rice and top with 1 tablespoon of sour cream.
Serve with a side salad and/or bread.
Expert advice for the best results
Add a bay leaf for extra flavor.
Adjust chili powder to your preferred spice level.
Serve with a dollop of guacamole.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl with a dollop of sour cream and chopped cilantro.
Serve with a side of cornbread.
Add a green salad for a balanced meal.
Complements the savory and slightly spicy flavors.
Discover the story behind this recipe
Comfort food often served at family gatherings.
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