Green
Chile Chicken Stew
Warms
the soul on a cold evening.
Per serving: 140 calories; 20g protein; 2g fat; 11g carbohydrates; 95mg sodium; 45mg cholesterol.
• 1 tsp. olive or canola oil
• 3 cloves garlic, peeled and minced
• ½ white onion, finely diced
• 1½ lbs. chicken breast fillets, skinless, boneless,
cut into ½ inch cubes (approx. 3 cups)
• 3 cups reduced sodium fat free chicken broth
• 1 13 oz. container BUENO® Frozen Green Chile,
not drained
• 2 carrots, thinly sliced (approx. 1/8 to ¼ inch thick)
• ½ cup frozen whole kernel sweet corn
• 2 medium Yukon gold or red potatoes peeled and
diced into ¼ inch cubes
• ¼ tsp black pepper
1. Spray non stick skillet
with non stick spray.
2. Add olive or canola
oil.
3. Heat skillet over
medium heat for 2-3 minutes.
4. Add minced garlic
and diced onion and sauté until translucent, about 2 minutes.
5. Remove garlic and
onion into separate bowl with slotted spoon.
6. Add chicken pieces
and cook, stirring until pieces turn white, approximately 7
minutes.
7. Add chicken broth.
8. Add sautéed
garlic, onion and remaining ingredients.
9. Simmer over medium
heat until chicken and vegetables are tender, approximately
25 minutes.
10.Lower heat if rapid
boil develops. Makes 7-8 oz. servings.
Option: Use skinless, boneless chicken breast tenders to cut prep. time by a third.