Chicken and Chili Beans

Many times I'll go grubbing around in the pantry and freezer and throw something together. Sometimes it gets rave reviews. Sometimes, not so much. The problem with the former is that invariably I forget what I've done (the problem with the latter should be self-evident). Hubby pointed out this blog is a good solution to preserving the randomly-generated successes for future use.

I've been informed by hubby that I must put this one, whipped up last night, on the blog:

Chicken and Chili Beans

2 lbs chicken, boneless thighs or breasts (these you'd cut up into quarters)
2 cloves garlic, diced or just smooshed like I do
2 tbsp olive oil
1 can chili style beans in sauce, not drained
1 can kidney beans, rinsed and drained well
1 tbsp dried cilantro or about 1/4 cup fresh chopped
1 tsp chili powder
1/2 cup hot water or fat free chicken stock
1/4 cup salsa, any style

Heat the oil in a large heavy skillet, on medium and add garlic, saute until golden brown. Add the chicken and saute until opaque, about five minutes each side. Reduce heat slightly and add remaining ingredients except salsa. Cover and simmer, stirring occasionally, for 30 minutes. Add salsa and cook five minutes more, to warm salsa through. Serve with warm tortillas, or over brown rice. This makes lots for four.

This recipe is Core for Weight Watchers, and very low fat and cholesterol for others watching their diets for various reasons. And the kids loved it with the tortillas - especially topped with cheese and sour cream!