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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stew in less than an hour! An awesome combination of flavors and spices for any occassion. Ingredients:
2 tablespoons flour |
1/2 teaspoon salt |
1 lb boneless skinless chicken breasts or 1 lb chicken thigh, cut into 1 inch pieces |
2 tablespoons vegetable oil |
1 medium onion, thinly sliced |
1 poblano pepper, seeded and thinly sliced |
1 red bell pepper, thinly sliced |
2 cloves garlic, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon cinnamon |
1 cup reduced-sodium chicken broth |
1/2 cup heavy cream |
2 medium zucchini, cut into 1/2 inch pieces |
2 plum tomatoes, chopped |
1 cup frozen corn |
Directions:
1. Coat chicken with flour and salt.
2. Heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate.
3. Add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes.
4. Stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.
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