26
Feb
13

spicy chicken stew

This recipe was emailed to me by a CF Ready member. I did not use a slow cooker but rather a dutch oven. I generally don’t think ahead for dinner or else I would have used my slow cooker :). This is SOOOOO tasty and if you are trying to lose weight, an excellent low calorie, filling, and delicious one pot meal. I adapted this recipe for my family. The original recipe calls for frozen corn and  I substituted  black beans. Corn tortillas and Greek yogurt topping which I substituted with avocado.

 Ingredients

  • 2 small sweet potatoes, peeled and cut into chunks 
  • 1 tbsp olive oil
  • 1 15oz can organic black beans
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and cut into chunks
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (15oz) of natural, salsa (I used hot/spicy – I did not use low sodium but you can to cut on sodium)
  • 1-1/2 tsp ground cumin
  • 1 tsp Chile powder
  • 1/2 tsp black pepper
  • 4 – med to large skinless, boneless, chicken breast
  • 2-1/2 cups veggie broth, no sodium (chicken broth will work)
  • 4 (6 inch) fresh corn tortillas cut into strip

Garnish Options:

Avocado diced
Fresh Cilantro

  • Heat 1 tbsp of olive oil in dutch oven on stove and place potatoes, corn, celery, carrots, onion, garlic. Heat until onions start to soften.
  • Stir in salsa, cumin, Chile powder and pepper.
  • Cut chicken breasts in half and place evenly on top of veggies and pour veggie broth (chicken broth) over chicken. Bring to a boil
  • Cover dutch oven and cook stew on low for 1 1/2 to 2 hours or until the chicken pulls apart with fork.
  • Shred the chicken with a fork. Serve with avocado
  • Makes 8-10 servings

If you are using a slow cooker follow the instructions above but omit the oil and add vegetables after the cooker is hot before adding the chicken. Cook in slow cooker 4-6 hours.

IMG_0857[1]

Recipe given to me by Cari M CF Ready athlete. Look here for original  RECIPE.

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