By Rodney Ross
Southwestern Chicken Stew
15 steps
Prep:30minCook:20min
A mildly zesty New Mexico inspired chicken stew. Great as a standalone meal served with warmed tortillas. Spice level can be adjusted by using more or less intense green chiles.
This recipe uses canned beans. If using dried beans, wash and pre-cook beans before beginning.
Updated at: Thu, 17 Aug 2023 03:50:38 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
41
High
Nutrition per serving
Calories593.5 kcal (30%)
Total Fat13.5 g (19%)
Carbs90.1 g (35%)
Sugars12.4 g (14%)
Protein33.1 g (66%)
Sodium938.3 mg (47%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 lbsChicken thighs
2potatoes
large, chopped
1yellow onion
diced
2tomatoes
diced
2Hatch green Chiles
mild, peeled and chopped
0.5Yellow bell pepper
0.5Red bell pepper
0.5green bell pepper
15 ozblack beans
or pinto
15 ozwhole kernel corn
15 ozcarrots
canned, sliced
32 ozchicken broth
cilantro
ground cumin
garlic powder
black pepper
Pink Himalayan salt
or sea salt
tortillas
warm
Instructions
Step 1
Bring water to a rolling boil. Add chicken and reduce heat slightly. Let Chicken boil for 30 minutes or until tender enough to cut with a fork.
While chicken is boiling
Step 2
Rinse potatoes and chop into large chunks (approx 1inch squares)
Step 3
Remove the skin and first layer of the onion.
Step 4
Finely chop the onion
Step 5
Remove stems from bell peppers and chop into small strips
Step 6
Remove stems and finely chop or dice green chiles
Step 7
Rinse, remove stems and dice tomatoes
Step 8
Drain the beans, carrots and corn of any juices.
When chicken is tender
Step 9
Using a fork(s) separate the chicken into chunks
Step 10
Roll the separated chicken in a dusting of cumin and garlic powder, covering all sides.
In the pot
Step 11
Pour chicken broth in a large pot over medium heat. Add the peppers, onions and chicken. Let cook for 5 minutes
Step 12
Stir in all remaining veggies. Adding just enough water to submerge the ingredients
Step 13
Add black pepper, Himalayan salt, and cilantro to taste. For a richer flavor add slightly more cumin.
Step 14
Let cook on medium heat until all the vegetables are tender. Stirring occasionally.
Right before serving
Step 15
Warm flour tortillas over open flame to serve on the side
Notes
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