Ingredients:
6 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 tablespoons olive oil
1 cup celery, diced
1 cup onions, chopped
1 cup green bell peppers, chopped
1 whole jalapeno peppers, finely diced
1 cup white wine
1 chicken bouillon cubes
1 (15 ounce) cans tomatoes, diced or squished
6 ounces tomato paste
1 (1 1/4 ounce) packages taco seasoning mix
3 cups hot cooked rice
1 (15 ounce) cans corn, drained
1/2 cup black olives, sliced and drained
1 (16 ounce) cans black beans, drained and rinsed
Directions:
In a large frying pan, heat olive oil and brown the chicken pieces on all sides.
Remove the chicken from the oil and set aside.
Saute the celery, onion and peppers in the remaining oil.
Return the chicken to the pan, add the wine, chicken bouillon cube, tomatoes and tomato paste.
Stir in the taco seasoning; cover and simmer for about 30 minutes, until the chicken is done.
Toss the corn, black olives and black beans with the hot rice.
Serve the chicken pieces and sauce on a bed of the rice mixture.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.