Kieth's niece, Jaclyn, was here this weekend and I made this meal one night. She enjoyed it and told several family members about it and I've been asked to share. So...here it is!
Pollo Saltillo
2 Tbsp vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1 lb boneless skinless chicken, cubed
2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/2 cup chicken broth
1 1/2 cups V-8 juice (may use the spicy kind if you like!)
1 can pinto beans, drained
2 oz cheddar cheese, cubed or shredded
Chopped cilantro (optional)
Sour cream (optional)
Heat oil, add onion and cook until soft. Add garlic for last minute or two of cooking onions, making sure not to burn garlic. Add chicken, chili powder, cumin, and oregano, cooking until chicken is no longer pink. Add broth, V-8, and beans. Bring to a boil, reduce heat, and simmer uncovered 20 minutes. Add cheese, stir until melted. Remove from heat. Serve over rice with chopped cilantro and sour cream.
*This recipe works best in a large dutch oven type pot. It's very easy to increase the recipe or double, if desired.
No comments:
Post a Comment