November 7, 2009


6 or 7 skinless, boneless chicken breast, cubed (1/2 inch pieces)
3 tbsp. oil
1 (16 oz.) can chopped tomatoes
2 (4 oz.) cans whole green chilies, chopped (1/2 inch pieces)
4 cloves garlic, crushed
2 tbsp. instant minced onion
4 lg. potatoes, peeled and chopped (1/2 inch pieces)
Celery salt to taste
Salt to taste
Pepper to taste
Water to cover

Brown the chicken in the oil, doing so in 2 or 3 batches. Use a large black frying pan so that the meat will brown quickly. Place the browned meat in a 3 or 4 quart covered casserole dish and add the tomatoes, chilies, potatoes, and seasonings, except the salt. Add about 1 cup water to the frying pan, stirring over high heat to scrape up browned bits on bottom and bring to boil.

Add vegetables to pot with enough additional water to barely cover the ingredients. Cover and simmer until the stew is thick and the meat very tender, about 1 1/2 hours. Add salt to taste before serving. Makes 6 to 8 servings. (If you want to use fresh green chilies, you can place them under your broiler until the skin is browned. Turn the chilies until all sides are browned. Then the skin will easily peel off. Remove the seeds and chop into large 1/2 inch pieces. You can use 7 to 10 chilies.)

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