SOUTHWEST CHICKEN AND CHILI STEW
Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g
CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
SOUTHWEST STEW
Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
Nutrition Facts :
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
CHICKEN TOMATILLO SOUP
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
SOUTHWEST CHICKEN & GREEN CHILI STEW
This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.
Provided by Mika G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1
SOUTHWEST CHICKEN STEW WITH ROASTED TOMATILLOS AND CHILI PEPPERS
Steps:
- 1. Rub chicken with a mixture of cumin,oregano, salt and pepper. 2. Roast peppers and then tomatillos separately under a broiler at top oven shelf setting, turning occasionally until charred all over. 7 to 10 minutes for peppers, 3 to 5 minutes for tomatillos. Place peppers in a plastic storge bag to steam for at least 15 minutes. In the meantime, roast, peel and chop the tomatillos. Rub the skins off the peppers under cold running water. Remove stems and seeds. Chop roasted peppers and set vegetables aside. 3. In a dry skillet over medium heat, toast the pumkin seeds while occasionally shaking the pan until they pop, about 4 to 5 minutes. In a blender of processor, puree the seeds with one cup of the chicken stock. 4. In a large pot, heat the oil over moderate heat. Add onions and garlic and cook for about 5 minutes stirring occasionally until onions are softened. Add the chicken and braise turning occasionally until the pink disappers, about 5 minutes. Add remaining chicken stock, pumpkin seed puree and roasted chopped vegetables. Stir and simmer covered over low heat for 45 minutes. 5. Meanwhile, cut the kernals off the corn cobs, and "milk" cob by rubbing bare cob with back of knife. Or use frozen corn. After the chicken has simmered for 40 minutes, add corn to pot. Add the cream and 1/3 cup of celantro and simmer 10 minutes longer. Salt and pepper to taste. 5. Garnish with additional cilantro on top and serve..
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