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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 240.7
  • Total Fat: 4.1 g
  • Cholesterol: 49.7 mg
  • Sodium: 319.9 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Smokey Chicken and Pinto Bean Stew calories by ingredient
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Smokey Chicken and Pinto Bean Stew

Submitted by: JEWLZ13

Introduction

A nice, hearty smokey flavored chunky stew. Best made with homemade chicken stock, but I used stock cubes that I had in the pantry since I didn't have the chicken stock. Homemade chicken stock would reduce the sodium content as listed here. A nice, hearty smokey flavored chunky stew. Best made with homemade chicken stock, but I used stock cubes that I had in the pantry since I didn't have the chicken stock. Homemade chicken stock would reduce the sodium content as listed here.
Number of Servings: 7

Ingredients

    600g chicken breasts (about 3 chicken breast halves, or just over half a pound)
    1 Tbsp olive oil
    2 cans pinto beans
    2 chicken stock cubes
    2 small red onions
    1 green bell pepper
    1 tsp liquid smoke
    1/2 cup salsa
    1/4 cup jalapenos
    1/2 cup chopped celery
    1 Tbsp cumin
    1 Tbsp oregano
    1 Tbsp garlic powder
    1 Tbsp chili powder
    salt and pepper to taste (not included in nutritional info)

Directions

Place chicken breasts in a casserole dish with a bit of water and cover, roast at 400F until cooked through, about 25 minutes. Meanwhile, sautee the onion, celery and bell pepper in the olive oil until softened, but not browned, about 10 minutes in a deep pot. (I put the lid on for most of this time) Mix the chicken stock cubes into one liter of hot water. Drain and rinse the first can of pinto beans, then place in the food processor with the liquid smoke, seasonings, salsa, and jalapeno peppers. Add a bit of chicken stock and keep blending until mostly pureed. Add this mixture to the pot with the sauteed vegetables, along with the second can of drained and rinsed pinto beans. Remove the chicken from the oven and either cube or shred with two forks, depending on preference. Add this to the pot, along with the remaining chicken stock. Bring to the boil, stirring occasionally until heated through and flavors have combined, taste and add more seasoning as needed. Makes about 7 one cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user JULIA4420.





TAGS:  Poultry |

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