Ingredients
- Olive Oil (1 tsp)
- Chicken Breast (1 lb) cut into cubes
- Onion (medium)
- Garlic cloves (3)
- Cumin (1.5 tsp)
- Oregano (1 tsp)
- Red Potatoes (1.5 lb) cut into large chunks (~1.5in cubes)
- Cannellini Beans (2 cans)
- Frozen Corn (1.5 cups)
- Chicken Broth (2 cans, ~14 oz ea.)
- Salt (1.5 tsp)
- Jalapeño Sauce (one large glug)
- Cilantro fresh for garnish
Instructions
- In a stock pot, heat the oil over medium-high heat until hot
- Add the chicken, onion, garlic, cumin, oregano, and Jalapeño Sauce
- Cook over medium heat, covered, until chicken is cooked through
- Add potatoes, beans, corn, chicken broth, and salt
- Heat to boiling
- Reduce heat to medium-low and simmer, covered 15 minutes or until potatoes are fork-tender.
- Add cilantro when serving
Notes
Fresh bread is excellent with this meal