| 15 | 35 | 1276 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 1 |
| 2 tsp | Olive Oil, Extra Virgin |
| 1 medium pepper(s) | Green bell pepper (cut into 1/2 inch squares) |
| 1 onion(s) | Sweet onion (chopped about 1/2 cup) |
| 681 gm | Chicken thighs, boneless, skinless (cut into 1 inch chuncks) |
| 1 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 tsp | Garlic (minced) |
| 1/4 cup | Chicken broth (stock), low sodium |
| 426 gm | Tomato puree, canned |
| 2/3 cup | Water |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Cumin |
| 1/4 tsp, leaves | Thyme, dried |
| 1/2 tsp | Tabasco sauce |
| 227 gm | Green/yellow string beans, raw (trimmed and cut into 1 inch pieces) |
1. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, cook, stirring, 4 minutea, or until tender. Transfer to a bowl.
2. Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally until browned. Add garlic, cook until browned.
3. Pour in broth cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.
4. Add green beans, reduce heat and simmer, covered for 15 minutes, or until chicken is cooked through.
| Meat | 7.6 |
| Vegetables | 13.1 |
