This stew doesn't take that long to cook, but it sure is delicious! Has all your stew favorites: onion, garlic, tomatoes, chicken, spices, rice, with subtle flairs of jalapeno and lime. Comfort in a bowl!
https://www.foodnetwork.com/recipes/dave-lieberman/mexican-chicken-stew-recipe-1917174
Mix together the cumin, salt and pepper in a small bowl.
Season the chicken thighs on both sides with the spice mixture.
Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
Transfer the chicken to the slow cooker.
Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
Add the tomatoes, onion and green chilies to the slow cooker.
Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
Uncover, add the beans and corn, then cover and cook for another 1 hour on high (or another 2 hours on low).
Spoon chicken stew into bowls and serve with desired toppings. Enjoy!
Ingredients
Directions
Mix together the cumin, salt and pepper in a small bowl.
Season the chicken thighs on both sides with the spice mixture.
Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
Transfer the chicken to the slow cooker.
Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
Add the tomatoes, onion and green chilies to the slow cooker.
Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
Uncover, add the beans and corn, then cover and cook for another 1 hour on high (or another 2 hours on low).
Spoon chicken stew into bowls and serve with desired toppings. Enjoy!
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