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Mexican Chicken Stew

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    Mexican Chicken Stew

    Perfect for a nippy autumn night, this Mexican-inspired stew has a smoky kick courtesy of the chipotle peppers. It also comes together quickly, so it’s an excellent meal for a harried weeknight. Garnish options include sour cream, diced avocado, and crunchy tortilla chips.

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    2 tsp (10 mL) grapeseed oil
    1 large yellow onion, diced
    1 lb (450 g) boneless, skinless organic chicken thighs, sliced into 1 in (2.5 cm) pieces
    2 garlic cloves, minced
    1 1/2 cups (325 mL) low-sodium chicken broth
    1 - 28 oz (796 mL) can crushed tomatoes
    2 cups (500 mL) cooked or canned pinto beans
    1 1/2 cups (350 mL) frozen organic corn kernels
    2 Tbsp (30 mL) salt-free tomato paste
    2 small chipotle peppers in adobo sauce, minced
    2 tsp (10 mL) dried oregano
    1 tsp (5 mL) cumin powder
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) freshly ground black pepper
    Juice of 1/2 lime

    Heat oil in large saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add chicken and garlic; heat just until chicken is cooked through.

    Add chicken broth, tomatoes, pinto beans, corn, tomato paste, chipotle peppers, oregano, cumin, cinnamon, and pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes, stirring occasionally. Stir in lime juice.

    Serves 6.

    Each serving contains: 305 calories; 26 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 37 g total carbohydrates (2 g sugars, 9 g fibre); 380 mg sodium

    source: "International Stews", alive #385, November 2014

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    Mexican Chicken Stew

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