Thursday, December 17, 2015

chicken stew with roasted sweet peppers









Everyone ate it and enjoyed it!  It's easy, healthy and delicious.  We served crusty sourdough bread on the side.

chicken stew with roasted sweet peppers (myrecipes.com)
2 teaspoons olive oil
1 cup finely chopped onion
3 chicken breasts, cut into bite-sized pieces
3 cups chopped zucchini
1 cup finely chopped carrot
1 small can green chiles
3/4 teaspoon oregano
1/2 teaspoon ground cumin 
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1 cup chopped roasted red peppers (I bought a jar of roasted red peppers, no sugar added)
4 teaspoons chopped fresh cilantro (whoops- forgot that!)

Heat olive oil in a soup pot over medium-high heat.  Add chopped onion and chicken; saute 5 minutes or until lightly browned.  Add zucchini and all ingredients through the broth; bring to a boil.  Cover, reduce heat and simmer 30 minutes or until veggies are tender.
Add peppers and cook, uncovered, 10 minutes, stirring occasionally.  Sprinkle with cilantro.
Store stew in fridge up to 2 days.  Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.


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