Ingrédients pour Chili Chicken Stew
- 1.5 lbs boneless, skinless chicken breast halves
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes and 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans and 1 (15 ounce) can black beans
- Picante Sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt, to taste
- Shredded cheese, for garnish
- Sour cream, for garnish
- Avocado, for garnish
- Green Onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 1/4 cup chopped fresh cilantro
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Comment préparer Chili Chicken Stew
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1 large chopped onion, 1 chopped green bell pepper, and 2 minced cloves garlic. Cook until softened, about 5 minutes.
- Add the chicken and cook until lightly browned on all sides, about 5-7 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can black beans (drained and rinsed), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 1 cup chicken broth.
- Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and the flavors have melded.
- Before serving, stir in 1/4 cup chopped fresh cilantro. Serve hot in bowls, topped with your favorite garnishes such as shredded cheese, sour cream, or avocado.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
35g
Fat
4g
Carbs
10g
