Chicken Ole

CHICKEN OLE

(This is great is great over rice!)

(Serves 4)

Ingredients:

4 boneless skinless chicken breasts
2 teaspoons olive oil
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red pepper, chopped
2 tomatoes, chopped
2 teaspoons chili powder
1/2 teaspoon cumin
1 cup chicken broth
2 cups V-eight juice
2 can red kidney beans (15.5 ounces), drained and rinsed
tomato paste (6 ounces)

Directions:

In a large skillet sauté onions in the 2 teaspoons of olive oil. After a few minutes add the red pepper, tomatoes and garlic. Cover and simmer on low heat for about 10 minutes, stirring occasionally. Add 1 teaspoon of chili powder, cumin and stir thoroughly. Next add the chicken broth, V-eight juice and the beans. Bring all this to a boil and let simmer on low for 20 minutes, stirring occasionally. While this is simmering, you can get your chicken ready. Take the remaining teaspoon of chili powder and rub it all over the chicken pieces, (make sure you get both sides). Take another skillet and put 2 tablespoons of olive oil. When the oil is hot, add chicken pieces. Brown on both sides. When the chicken is cooked, add the chicken to the bean mixture. Simmer for 30 minutes, stirring occasionally. In the last 5 minutes add tomato paste to thicken.