Southwest Chicken and Chili Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Hot and spicy! Ingredients:
1 lb. chicken breast |
2 1/4 cups chicken broth |
4 garlic cloves |
2 jalapeno peppers, seeded and diced |
2 tsp. flour |
1 red bell pepper, diced |
1 carrot, sliced |
1 cup kernel corn |
1/4 tsp salt |
1/4 tsp pepper |
1/2 tsp cumin |
2 tablespoons cilantro, chopped |
1 tsp. cornstarch |
1/4 cup cold water |
12 tortilla chips, crushed |
Directions:
1. Trim fat from chicken and cut into cubes
2. Heat 1/2 cup of broth to boiling in Dutch oven. Cook chicken about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
3. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
4. Stir in chicken and remaining ingredients, except cornstarch and water. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in centre.
5. Mix cornstarch and water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with baked tortilla chips.
|
|