admin, January 30, 2015
4 chicken breast parts (evacuate bones and skin)
1 medium onion, cleaved (around 1 glass)
1 tablespoon oil
2 mugs chicken juices
1 can (16 ounces) diced tomatoes
1 tablespoon Mexican chocolate
2 tablespoons rich peanut spread
1 bundle (1/25 ounce) bean stew flavoring blend
1.Cut chicken into slight strips.
2.Put chicken strips in a 1 quart pan with stock. Heat to the point of boiling, cover, decrease hotness and stew for 5-7 minutes.
3.In an expansive skillet over medium high temperature (300 degrees in an electric skillet), saute onion in the oil until delicate.
4.Include tomatoes, chocolate, peanut spread and stew flavoring blend to skillet. Mix well.
5.Blending continually, include soup and chicken. Let stew 10 to 15 minutes.
6.Present with beans, rice, tortillas and vegetables.
7.Refrigerate scraps inside 2 hours.
1.Don’t have Mexican chocolate? Use semi-sweet chocolate chips and include 3/4 teaspoon of cinnamon.
2.To evade peanuts or nutty spread, attempt sunflower seeds or sunflower seed margarine.