Post by Loupy on Jan 5, 2011 14:57:53 GMT -7
Spicy Chicken Stew
Preparation Time: 15 minutes minutes
Cooking Time: 4 hours minutes
Yield: 6 Servings
Ingredients:
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips
Instructions:
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker.
Stir in salsa, salt, cumin, chile powder and pepper.
Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
Cover slow cooker and cook stew on high for 4 hours.
Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
Mix tortilla strips into stew.
Serve warm.
Nutritional Information
CALORIES 355
FAT 6g
sat 1g
CHOLESTEROL 85mg
CARBOHYDRATE 42g
SODIUM 1101mg
PROTEIN 34g
FIBER 6g
All You, MARCH 2006
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
Preparation Time: 15 minutes minutes
Cooking Time: 4 hours minutes
Yield: 6 Servings
Ingredients:
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips
Instructions:
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker.
Stir in salsa, salt, cumin, chile powder and pepper.
Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
Cover slow cooker and cook stew on high for 4 hours.
Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker.
Mix tortilla strips into stew.
Serve warm.
Nutritional Information
CALORIES 355
FAT 6g
sat 1g
CHOLESTEROL 85mg
CARBOHYDRATE 42g
SODIUM 1101mg
PROTEIN 34g
FIBER 6g
All You, MARCH 2006
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
