|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 dash||Black pepper|
|2 tsp||Garlic (minced)|
|1/4 cup||Chicken broth (stock), low sodium|
|426 gm||Tomato puree, canned|
|1/2 tsp||Oregano, dried|
|1 dash||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.