Sunday, January 10, 2010

Spicy Chicken Stew

Perfect for a cold day, especially after an afternoon spent outside....serve with fresh baked bread or warmed tortillas.

Spicy Chicken Stew
Serves 6


1 tbsp olive oil
1 1/2 cup red onion, chopped
6 cloves garlic, minced
2 cans white kidney beans, rinsed and drained (19 oz cans)
1 liter chicken broth
1 cup black olives, pitted and quartered
3/4 cup green salsa
1 can Rotel diced tomatoes & chilies
1/3 cup roasted red pepper, chopped
1 lb cooked chicken, chopped or shredded (see note)
1/4 - 1/2 cup cilantro chopped
1/2 cup light cream (5%) (optional)

Garnishes: sour cream, Montery Jack cheese, cilantro, avacado


1. In a 4 quart Dutch Oven heat olive oil over medium high heat. Add red onion, cook and stir 3 minutes. Add garlic, cook and stir 1 minute more.

2. Add beans; cook and stir 4 minutes. Stir in chicken broth, olives, tomatoes, salsa, and red pepper. Bring to boil, reduce to simmer, uncovered about 15 minutes.

3. Add cooked chicken, simmer for 10-15 minutes.

4. Add cream & cilantro. Season with salt & pepper to taste.

5. Garnish with shredded cheese, sour cream and cilantro...or any other toppings that strike your fancy!

Note: To cook chicken, poach skinless, bone-in chicken breast or thighs in chicken broth, until bone pulls easily away from the chicken. Remove chicken, skim broth and then use broth in recipe or reserve for another use. This makes for super flavourful broth and very moist chicken.

1 comment:

Cat Lancaster PDX said...

This sounds both easy AND tasty - I'll try it soon!