Southwestern Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Ingredients:
3 pound(s) chicken thighs |
2 teaspoon(s) cumin |
1 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
2 tablespoon(s) olive oil |
1 teaspoon(s) smoked paprika |
1 cup(s) chicken broth |
1/2 cup(s) salsa |
2 teaspoon(s) minced garlic |
6 med sweet potatoes peeled; cut chunks |
2 can(s) black beans rinsed, drained |
1/2 jar(s) roasted red bell peppers cut in strips |
1/2 cup(s) chopped cilantro |
2 cup(s) rice |
Directions:
1. Sprinkle chicken with 1 tsp. cumin, 1/2 tsp salt and 1/8 t 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 t cumin, 1/2 t salt and 1/8 t pepper.
3. Line a larger slow cooker with sweet potatoes. Place chicken on top of potateoes, Cover wth beans and top with broth mixture. Cover and cook for 4 hours (PROBABLY LESS) on high or 8 hours (PROBABLY FAR LESS) on low.
4. Stir in bell peppers. Place chicken on platter and spoon potatoes and sauce over it. Sprinkle with cilantro.
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