Cook: 15 minutes
1 tablespoon olive oil
1 medium green sweet pepper, cut into 1/2-inch dice
1 medium onion, chopped
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound smoked ham, or 3 slices bacon, chopped
2 teaspoons minced garlic
1/4 cup white wine
1 15-to 16-ounce can whole tomatoes in puree, chopped
2/3 cup water
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme, crushed
1/2 teaspoon bottled hot pepper sauce
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice (optional)
1. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion;
cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.
until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook
1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme
and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15
minutes, until chicken is cooked through. Serve over rice, if desired.
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