Mexican Chicken Stew

Name: Mexican Chicken Stew
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups low sodium organic chicken broth; 1.5 lbs boneless skinless organic chicken tenders; 2 medium yellow onions; 1 large green bell pepper; 2 Tblsp minced garlic; 2 Tblsp chili powder; 1 Tblsp Turkish cumin seeds; 1 tsp oregano; 2 Tblsp cumin powder; 1 tsp garlic powder; 1 tsp cayenne pepper; 2 dried japonés; 2 dried árbol peppers; 1 (14.5 ounce) can diced tomatoes no salt added; 1 (14.5 ounce) can Mexican style hominy; 2 medium gold potatos; 2 bay leaves; 3 Tblsp olive oil divided; 1 Tblsp cornstarch; 1 pinch sugar; to taste salt and pepper

Shane Collins @cook_7620057

Knoxville, Tennessee

Mexican Chicken Stew

Shane Collins @cook_7620057

Saved

Ingredients

6 servings

4 cupslow sodium organic chicken broth
1.5 lbsboneless skinless organic chicken tenders
2medium yellow onions
1large green bell pepper
2Tblsp minced garlic
2Tblsp chili powder
1Tblsp Turkish cumin seeds
1 tsporegano
2Tblsp cumin powder
1 tspgarlic powder
1 tspcayenne pepper
2dried japonés
2dried árbol peppers
1 (14.5 ounce)can diced tomatoes no salt added
1 (14.5 ounce)can Mexican style hominy
2medium gold potatos
2bay leaves
3Tblsp olive oil divided
1Tblsp cornstarch
1 pinchsugar
to tastesalt and pepper

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Steps

1

In a large bowl, add chicken broth and wisk in cornstarch.
2

Clean potatoes and poke with a fork.
3

Microwave potatoes on high for 6 minutes. Remove and cut into cubes.
4

Chop onions and bell peppers.
5

Cut chicken into 1 inch cubes and season with cumin powder, garlic powder, salt and pepper.
6

Heat 1 1/2 tablespoons of olive oil in a large stock pot.
7

Add chicken and cook until browned on the edges, but still pink inside. Remove from pan and set aside.
8

Add remaining oil and sauté onions and bell peppers for five minutes.
9

Add remaining spices, garlic, peppers and sauté for an additional 2 minutes.
10

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.