Mexican Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
Chicken Breast, no skin, 4 unit (yield from 1 lb ready-to-cook *Pace Picante - Medium, 14 tbsp Carrots, raw, 2 medium Green Peppers (bell peppers), 1 cup, roiughly chopped Onions, raw, 2 cup, chopped (remove)Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)Oregano, ground, 1 tbsp (remove)Cilantro, raw, 5 tbsp (remove)Garlic, 4 cloves Chili powder, 2 tbsp *Diced Tomatoes, Canned, 29 oz Sweet potato, 1.5 cup, cubes Olive oliveCumin powder, 1 tbspZuchinni, medium ( chopped)
Prep:
1. Cut chicken breast in thirds
2. Roughly chop all vegetables
Cooking
1. Brown chicken with olive oil, garlic, cilantro, chili powder and cumin
2. Remove chicken from pan and set aside
3. Saut� vegetables (except sweet potato) in same pan until onions are translucent
4. Add canned tomatoes
5. Add Pace Picante Sauce (adjust amount based upon cook�s taste
6. Add Sweet Potatoes
7. Add capers
8. Add cooked chicken
9. Bring to boil, then reduce to simmer
10. Optional: Add more cilantro just before serving
ughly chop all vegetables
Cooking
- Brown chicken with olive oil, garlic, cilantro, chili powder and cumin
- Remove chicken from pan and set aside
- Saute vegatables (except sweet potato) in same pan until onions are translusent
Number of Servings: 8
Recipe submitted by SparkPeople user AQUABOT.
1. Cut chicken breast in thirds
2. Roughly chop all vegetables
Cooking
1. Brown chicken with olive oil, garlic, cilantro, chili powder and cumin
2. Remove chicken from pan and set aside
3. Saut� vegetables (except sweet potato) in same pan until onions are translucent
4. Add canned tomatoes
5. Add Pace Picante Sauce (adjust amount based upon cook�s taste
6. Add Sweet Potatoes
7. Add capers
8. Add cooked chicken
9. Bring to boil, then reduce to simmer
10. Optional: Add more cilantro just before serving
ughly chop all vegetables
Cooking
- Brown chicken with olive oil, garlic, cilantro, chili powder and cumin
- Remove chicken from pan and set aside
- Saute vegatables (except sweet potato) in same pan until onions are translusent
Number of Servings: 8
Recipe submitted by SparkPeople user AQUABOT.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 3.0 g
- Cholesterol: 20.6 mg
- Sodium: 517.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 6.3 g
- Protein: 11.2 g
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