"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> Several Boneless skinless chicken 1/2 breasts cubed
>> Salt & Pepper to taste
>> EVOO for frying
>> 1 onion diced
>> 1 can black beans rinsed
>> 1 batch frozen corn
>> 1 jar salsa Verde (tomatillo medium heat)
>> 1 jar (above) water.
>>
>> Brown the chicken remove & set aside
>> Brown the onion & add the frozen corn
>> Return the chicken to the pan.
>> add the salsa & water & beans
>> Simmer till tender ( 'bout 30 min)
>> serve over brown or white rice.
>>
>> Dimitri
>
> D, I'm not looking for a fight and am wondering if it really needs 30
> minutes to simmer. Since you're using cubed shicken and browning it,
> that's about going to cook it right there. Cub's got boneless shicken
> breasts on sale this week and you're tempting me to give it a try < of
> sorts. I'm thinking I'll brown the onion first, then do the shicken
> pieces in that pan and proceed as you did, cooking it only as long as it
> takes for the rice to cook. :-) Will find out how Himself likes black
> beans.
>
> T'anks, D. How's the unpacking coming along?
> --
> Barb, Mother Superior, HOSSSPoJ
>


Little by little we make a little more of a dent each day. The real
question is what do we leave PACKED for the next move or do we start giving
it away to the kids.

You're right it cooks quicker then 30 min - the extra time was more of an
evaporation to thicken .

Enjoy

Dimitri