Santa Fe Chicken

Name: Santa Fe Chicken
Yield: serves 2
Ingredients: Canola oil spray; One 15-ounce can black beans, drained and rinsed; 1 scallion, white and green parts, thinly sliced; 1/2 to 3/4 pound chicken breasts or thighs; One 4-ounce can green chiles, or 4 to 6 tablespoons prepared salsa; 1/2 green bell pepper, cored, seeded, and cut into 1-inch strips; One 14-ounce bag frozen corn, or one 15-ounce can, drained; One 14-ounce can diced tomatoes, drained; One 6-ounce can sliced black olives

December 9, 2011

I became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it. This is a great meal to make when you don’t have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you’ll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook. You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa.

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