Southwestern Chicken Stew
Photo by: Con Poulos
Sweet potatoes add sweet, mild flavor to this zesty stew. Serve with rice, lime, and a few tortilla chips for garnish.
ingredients: Add all to shopping list
3 lb bone-in, skinless chicken thighs
2 tsp cumin
1 tsp salt
¼ tsp black pepper
2 Tbsp olive oil
1 tsp smoked paprika
1 cup chicken broth
½ cup salsa
2 tsp minced garlic
6 medium sweet potatoes, peeled and cut into chunks
2 (15-oz) cans black beans, rinsed and drained
½ (12-oz) jar roasted red bell peppers, cut into thin strips
½ cup chopped cilantro
Tortilla chips, rice, and lime wedges, for garnish
2 tsp cumin
1 tsp salt
¼ tsp black pepper
2 Tbsp olive oil
1 tsp smoked paprika
1 cup chicken broth
½ cup salsa
2 tsp minced garlic
6 medium sweet potatoes, peeled and cut into chunks
2 (15-oz) cans black beans, rinsed and drained
½ (12-oz) jar roasted red bell peppers, cut into thin strips
½ cup chopped cilantro
Tortilla chips, rice, and lime wedges, for garnish
directions:
1. Sprinkle chicken with 1 tsp cumin, ½ tsp salt, and ⅛ tsp black pepper. In a skillet, brown chicken in oil for about 10 minutes.
2. Remove chicken to a platter. In a small bowl, stir together paprika, broth, salsa, garlic, 1 tsp cumin, ½ tsp salt, and ⅛ tsp pepper.
3. Line a large slow cooker with potatoes. Place chicken on top of potatoes. Cover with beans and top with broth mixture. Cover and cook for 4 hours on high or 8 hours on low.
4. Stir in bell peppers. Place chicken on platter and spoon potatoes and sauce over it. Sprinkle with cilantro. Add garnishes.
KITCHEN COUNTER:
Serves: 8. Per Serving (analysis does not include tortilla chips or lime wedges): 390 calories, 36g carbs, 36g protein, 10g fat, 940mg sodium, 140mg cholesterol, 8g fiber
Total Cost: $16.56
