Mexican Chicken, Chile & Potato Pot

Mexican Chicken, Chile & Potato Pot

adapted from : One Pot Meals Cookbook

2 tablespoons vegetable, canola or olive oil

1 package boneless, skinless chicken breast, cut into 1" cubes

1 whole yellow onion, diced

2 cloves garlic, minced 

1 green bell pepper, diced

1 zucchini, diced

2-4 potatoes, depending on the size, diced

1-2 serranos or jalapenos, diced (serranos are a bit hotter than japs)

1 14.5oz can diced tomatoes

2 cups chicken stock

1 bunch fresh cilantro, roughly chopped and seperated into two piles

1 tablespoon ground cumin

1 tablespoon dried oregano

2 teaspoons tomato knorr**

salt & pepper to taste

  • In a large pot heat the oil over medium/high heat and cook the chicken until lightly browned.
  • Add the garlic, onion, bell pepper, zucchini and potatoes. Cook for 10 minutes.
  • Next add the chicken stock, half of the cilantro, hot pepper, canned tomatoes, cumin, oregano, knorr**, salt and pepper.
  • Simmer for 30 minutes or until the potatoes are no longer crisp.
  • Serve with warm flour tortillas, fresh avocado slices and garnish with the remaining cilantro and ENJOY!
**You can find tomato knorr in most grocery stores. It will be in the Mexican/Spanish foods section. It is a good staple to have on hand when cooking Mexican cuisine.