Chicken and Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This wonderful, hearty stew is from Fix It And Forget It Lightly. A crockpot cookbook by Phyllis Good. This is a Puerto Rican recipe by a farmhand named Weney and I will be forever greatful. We have this often. Ingredients:
4 boneless skinless chicken thighs |
2 carrots, diced |
6 small red potatoes, scrubbed and diced |
3 minced garlic cloves |
1/2 medium green cabbage, cut into chunks |
1 bell pepper, coarsely chopped |
1 medium onion, chopped |
3 cups chicken broth |
14 1/2 ounces diced tomatoes |
1 teaspoon coriander |
2 teaspoons sazon goya with coriander and annatto |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut partially defrosted chicken thighs in to bite sized chunks.
2. Place all ingredients in a crockpot and cook on low for about 8 hours, or high for 4 hours.
3. I used Goya's Sazon seasoning and added some Bijol seasoning and more coriander.
4. Season to your taste and add or subtract salt and pepper amounts.
5. This is a good hearty soup to serve with crusty bread. I cut the vegetables a little larger to make it more like a stew than a soup. Add more broth if you want a soup.
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