Chicken and Chile Pepper Stew
Source of Recipe
Recipe Institute
Chicken and Chile Pepper Stew
Makes 6 servings
Ingredients
1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 pound small potatoes, cut lengthwise into halves and then cut crosswise into slices
1 cup chopped onion
2 poblano chile peppers,* seeded and cut into 1/2-inch pieces
1 jalape�o pepper,* seeded and finely chopped
3 cloves garlic, minced
3 cups fat-free reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
1 teaspoon dried oregano leaves
*Chile peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Slow Cooker Directions
1. Place chicken, potatoes, onion, poblano peppers, jalape�o pepper and garlic in slow cooker.
2. Stir together broth, tomatoes with juice, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in slow cooker; mix well. Cover; cook on LOW 8 to 9 hours.
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