Skillet Stew

0
2

Submitted by Debbie Flinner of Canton, OH

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 can stewed tomatoes
  • 3 cups chunked cooked chicken
  • 1 medium green pepper, chunked
  • 1-8oz. can whole kernel corn, drained
  • 3/4 cup picante sauce1 tsp. ground cumin
  • 1/2 tsp. salt
  • pasta or rice (optional)

Directions:

  1. In large skillet, heat the oil, add the onion and cook until tender, about 3 minutes.
  2. Add tomatoes, breaking up large pieces with a wooden spoon.
  3. Stir in remaining ingredients; simmer for 10 minutes or until green pepper is crisp tender.
  4. This can be served plain or over cooked rice or pasta noodles.

STAY INFORMED. SIGN UP!

Up-to-date agriculture news in your inbox!

SHARE
Previous articleBeef and Barley Stew
Next articleMeatball Stew

NO COMMENTS

LEAVE A REPLY

Receive emails as this discussion progresses.