This stew can be made very quickly and with not much effort. It is low in fat and high in taste! I made enough to send to school tomorrow. Here is what you will need for this:
1 whole chicken breast – cut into 1x 3 inch strips
1 medium yellow onion – chopped
1 large garlic clove – minced
1 small bell pepper – finely chopped
4 TBS chopped cilantro
1 tsp. ground cumin
1 – 8 oz. can tomato puree
1 cup water
Salt & Pepper/ Oil
- Heat some oil in a skillet. Add the onion and cook for about 5 minutes – until softened and translucent. Add the bell pepper, garlic and 1 TBS cilantro. Cook, stirring occasionally, for about 5 more minutes. Add the cumin . Mix.
- Add the tomato puree, the chicken strips and the water. Season with salt and pepper. Bring to a soft simmer, cover and cook for an hour.
- Garnish with remaining cilantro and serve with Mexican rice.