3 cups red potatoes, cut into 1/2 inch cubes
1 Tbsp. Olive Oil
1 pound chicken breast cut into 1/4 inch pieces
1/4 cup flour
1-quart chicken stock
1 clove garlic, chopped
1.5 cups frozen corn
16 oz. El Pinto Green Chile Sauce
1 can diced tomatoes
1 can black beans
Pre-cook potatoes in boiling water for 10 minutes. Heat oil in a one-gallon pot, add the chicken, and stir until cooked. Add flour and stir well. Add chicken broth and bring to a boil. Add garlic, corn, El Pinto Green Chile Sauce, potatoes, tomatoes, and beans. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.
Originally this recipe is El Pinto’s, however, I added tomatoes and black beans for a hearty stew.