Santa Fe Chicken Ragout
By Cheryl Coleman
All of the interest in Cinco de Mayo celebrations inspired me to trot out an old recipe that I got from a Weight Watchers cookbook in 1997, Cook Quick Cook Healthy. This dish has all of the delicious flavors of the Southwest, yet is low in calories and fat content. Preparation time is only about 9 minutes with cooking time at 36 minutes. Fast and easy! Add a slice of freshly baked corn bread to dip in the juice and enjoy.
- 2 teaspoons olive oil, divided
- 1-1/2 pounds chicken thighs, skinned
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (14-1/2 ounce) can Mexican-style stewed tomatoes, undrained
- 1/2 cup canned low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (8-3/4 ounce) can no-salt-added whole-kernel corn, drained
- Add 1 teaspoon oil to a large nonstick skillet; place skillet over medium-high heat until hot.
- Add chicken; cook 3 to 4 minutes on each side or until browned.
- Remove chicken from skillet; set aside, and keep warm.
- Wipe drippings from skillet with a paper towel.
- Add remaining 1 teaspoon oil to skillet; place over medium heat until hot.
- Add onion and garlic; cook 5 minutes or until onion is tender, stirring often.
- Add tomato, chicken broth, and oregano; bring to a boil.
- Return chicken to skillet; cover, reduce heat, and simmer 15 minutes.
- Stir in beans and corn. Cover and simmer 10 minutes.
Yields 4 servings. 1997 Weight Watchers point value = 6.