Southwest Chicken Stew


  • *1 tsp olive oil-
  • *6 large skinless bone in chicken thighs-
  • *1 medium onion
  • chopped-
  • *2 jalapeno peppers (or chillies) seeded and chopped-
  • *2 garlic cloves
  • chopped-
  • *3/4 tsp ground cumin-
  • *1/2 tsp dried oregano-
  • *1 pound medium red potatoes
  • cut into small chunks-
  • *1 can white kidney beans (cannellini) rinsed and drained-
  • *1 can corn
  • drained-
  • *1 can chicken broth-
  • *1 tsp salt-
  • *1/4 cup crushed tortilla chips-
  • *1/2 cup fresh cilantro chopped-


1. In deep nonstick large frying pan heat oil over medium heat until hot. Add chicken and cook 6 to 8 minutes until brown. Take out. 2. To same pan add onion, hot peppers, garlic, cumin, and oregano; cook over medium heat, covered until onion is golden, about 5 mins. 3. Return chicken to pan, add potatoes, beans, corn, chicken broth and salt; heat mixture to boiling. Reduce heat to medium-low; simmer, covered, 15 minutes or until potatoes are fork tender. 4. Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

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