Mexican Chicken Stew
Ingredients:
Directions:
Heat oil in large saucepan over medium heat. Add onion and cook until softened, stirring occasionally - about 5 minutes. Add chicken, dried oregano, cumin powder, black pepper, chipotle peppers (if using) and cinnamon,and heat until chicken is just cooked through.
Stir in tomato paste first and let cook for a minute before adding the chicken broth, crushed tomatoes, beans, corn and crushed garlic. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in chopped kale and lime juice and cook for 5 more minutes or until kale is stirred throughout and cooked.
Serve with sour cream, diced avocado and tortilla chips.
- 2 tsp. olive oil
- 1 large onion, diced
- 1 lb. boneless, skinless chicken thighs sliced into l inch pieces
- 2 garlic cloves, minced
- 1-1/2 cups hot chicken broth
- 1-28 ounce crushed tomatoes
- 2 cups cooked or canned pinto, kidney or Romano beans
- 1-1/2 cups frozen corn kernels
- 2 T. tomato paste
- 2 small chipotle peppers, minced - optional
- 2 tsp. dried oregano
- 1 tsp. cumin powder
- 1/2 tsp. cinnamon
- 1/4 tsp. ground black pepper
- 2 cups of fresh kale, chopped into ribbons
- Juice of 1 lime
Directions:
Heat oil in large saucepan over medium heat. Add onion and cook until softened, stirring occasionally - about 5 minutes. Add chicken, dried oregano, cumin powder, black pepper, chipotle peppers (if using) and cinnamon,and heat until chicken is just cooked through.
Stir in tomato paste first and let cook for a minute before adding the chicken broth, crushed tomatoes, beans, corn and crushed garlic. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in chopped kale and lime juice and cook for 5 more minutes or until kale is stirred throughout and cooked.
Serve with sour cream, diced avocado and tortilla chips.