Mexican Chicken Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Chicken Stew calories by ingredient
Number of Servings: 8
Ingredients
-
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 olive
Cumin powder, 1 tbsp
Zuchinni, medium ( chopped)
Directions
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. Sauté 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. Sauté 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.