Mexican

Fiber Rich South-of-the-Border Fajita Stew is for Dinner.

Fiber Rich South-of-the-Border Fajita Stew takes 10 minutes to prepare.

Fiber Rich South-of-the-Border Fajita Stew takes 15 minutes to cook.

Fiber Rich South-of-the-Border Fajita Stew makes 1 servings.

The ingredients for Fiber Rich South-of-the-Border Fajita Stew are:

1 5oz portion of chicken breast, raw, sliced thin, or cut up in stripes (your choice!)
1/4 cup of Goya?s Mojo Criollo
non-stick spray
1/2 cup thinly sliced fresh celery
2 tablespoons of red onions, coarsely chopped
1 cup cooked black beans (if using canned variety, remove excess liquid; if using freshly cooked, add a bit of salt)
1/2 Roma tomato, chopped
2 tablespoons finely chopped fresh cilantro
1 garlic clove, crushed
Dash salt
Dash black pepper

Here is how you make Fiber Rich South-of-the-Border Fajita Stew:

Wash the chicken (plain water is fine, I prefer using half a lemon in my wash); rinse water thoroughly. Add Goya?s Mojo Criollo, and let it sit, covered, while you chop the vegetables; although not required, for added taste, you may marinade the chicken overnight. Chop, and set aside separately, the cilantro, the tomato, and the red onions. Heat up a saut? pan, and spray with non-stick spray; quickly add the chicken, moving with tongues occasionally, and when too dry, add a couple of tablespoons of water to the marinade and use this to keep the chicken from over-browning. Cook in this manner for about 5-10 minutes. About 5 minutes into the cooking, as the chicken is browning and drying up, add the celery. Let the celery brown a bit and sweat. Every time the liquid is drying up, add the next vegetable on the list (onions, then tomatoes, then cilantro, and crushed garlic last). Wait a few seconds until the garlic begins to cook through. The last ingredient to add is the pre-cooked beans. Add the remainder of the marinade liquid left to the chicken and translucent vegetables. Let the beans simmer for about 3-5 minutes on high. For presentation, you may take out the chicken, serve the stew first, and then top it with the chicken. ENJOY!Serving Size:?It makes 1 exquisite and generously bowl of stew, 1 serving per recipe

The nutritional information for Fiber Rich South-of-the-Border Fajita Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 413.9

• Total Fat: 8.4 g
• Cholesterol: 65.0 mg
• Sodium: 1,067.0 mg
• Total Carbs: 49.1 g
• Dietary Fiber: 17.6 g
• Protein: 41.4 g

Fiber Rich South-of-the-Border Fajita Stew is Mexican cuisine.

The dietary needs meet for Fiber Rich South-of-the-Border Fajita Stew is Low Carb