SKILLET CHICKEN STEW
Steps:
- Rinse chicken with cold running water, pat dry. Cut into 3/4 inch chunks and season with salt. In large skillet heat 1 tablespoon oil over medium-high heat. Add the chicken and cook, stiring occasionally, until browned a little outside, about 4 minutes. Remove chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin and cayenne, and cook, stirring occasionally, until onion is tender but not browned, about 5 minutes. Stir in black beans, stewed tomatoes with their juices, corn, chilis; bring to boil over high heat. Reduce heat to medium and cook until mixture is thickened slightly, about 15 minutes. Taste and season with salt and peper to taste
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