What is the recipe for Firefighter Four-Alarm Chicken?

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Ingredients:

1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 (4 ounce) can diced green chilies, undrained

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh cilantro leaves

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the chicken and cook until browned on all sides.

3. Add the onion, green bell pepper, and red bell pepper and cook until softened.

4. Stir in the green chilies, tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper.

5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.

6. Stir in the cilantro and serve.

Tip:

To make this dish ahead of time, cook the chicken and vegetables according to the recipe. Then, let cool completely and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat until warmed through.