Spicy Chicken Stew

February 8, 2010

I tried one new recipe this weekend. It was a success. I'll definitely make this one again. Only next time I'll leave out the potatoes. I think this would be good served over rice, too.

We like spicy - a lot. So I used hot salsa and bumped up the chile powder. It helped, but it still wasn't up to par. Tabasco was the key. I didn't use thighs only breasts, and I omitted the tortillas. And instead of 4 hours on high, I set the crockpot on low for 8 hours. It worked out just fine.

Spicy Chicken Stew

Yield: 6 Servings

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.

Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.

Nutritional Information
Calories: 355
Fat: 6g (sat 1g)
Protein: 34g
Carbohydrate: 42g
Fiber: 6g
Cholesterol: 85mg
Sodium: 1mg

2 comments:

Hurricane Mikey-- said...

Kellee--

A tasty alternative to Tabasco is the Thai Sriracha sauce. LOVE it. It makes every red sauce so much better, and if you want a kick, it's got better flavor than Tabasco.

I use it all the time, and you can find it in every grocery store.

Kellee said...

That's a good idea. It's staple for us, too. I didn't even think of it in this case.

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