Zutaten für Mexi Chicken Stew
- Chicken Breasts
- 1 medium onion, chopped
- Green Bell Pepper
- Garlic Cloves
- 2 tablespoons olive oil
- Mexicorn
- Corn
- Diced Tomatoes With Mild Green Chilies
- Chicken Broth
- Cajun Spices
- Tabasco Sauce
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Zubereitung von Mexi Chicken Stew
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced). Cook until softened, about 5-7 minutes.
- Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces). Cook until chicken is no longer pink.
- Stir in 4 cups chicken broth, 2 (15-ounce) cans of corn (drained), 1 (15-ounce) can of diced tomatoes with green chilies (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste.
- Add 1 lb shrimp (peeled and deveined).
- Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through and the flavors have melded.
- If desired, stir in 2 stalks celery (finely chopped) during the last 10 minutes of simmering.
- Serve hot over rice or quinoa, topped with your favorite cornbread.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
13g
Fat
24g
Carbs
8g
