This is a wonderfully easy dinner to prepare and have waiting for you when you get home from a long day. Don't let the habanero chili scare you. There is a kick but not overpowering. It has just the right amount of spice with all the flavors of a fajita in a stew havelike form.u00a0 Top with a bit of shredded cheese and a dollop of sour cream for a tasty meal. This is a great meal for a large group. I freeze 3 to 4 cups of leftovers (if there are any) and later make a skillet cornbread. Dig out the center, fill with thawed filling, and top with Monterey jack cheese. Bake till cheese is bubbly and slice like pie top with green onions and sour cream.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 - habanero pepper diced, w/without seeds
- 1 - red bell pepper, diced
- 1 can(s) black beans, rinsed (15.5 oz)
- 1 can(s) red beans, rinsed (15.5 oz)
- 1 large Spanish onion, chopped
- 1 clove(s) garlic, minced
- 2 can(s) diced tomatoes with chiles and garlic (do not drain, 14.5 oz)
- 1 cup(s) frozen corn
- 4 large boneless chicken breast whole
- 1 1/2 teaspoon(s) red pepper flakes
- 1 package(s) fajita seasoning
Intructions :
- Clean and trim chicken; set aside. Chop onions and peppers. Mince garlic and set aside. Rinse, drain, and mix beans together
- In a Crock Pot set on med layer 1st with bean mixture follow with peppers, onions, garlic, and top with corn. Add water until just visible below the veggies
- Place chicken on top of the veggie bed. Salt and pepper to taste. Sprinkle on the red pepper flakes
- Pour tomatoes over the chicken and sprinkle with the fajita mix
- Cover and cook for 6 hours. Can be served as chicken with the veggies on the side for dinner. We prefer to shred the chicken and put it in bowls. Then top with cheese, Doritos, green onions, sour cream... well you get the point LOL!
Rated 5/5 based on 91 Reviews
Keyword : fajita-stew-Mexican-Chicken