*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Tuesday, December 28, 2010

Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings
·         1 teaspoon(s) olive oil
·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed
·         1 medium onion, chopped
·         2 jalapeño chiles, seeded and minced
·         2 clove(s) garlic, crushed with garlic press
·         3/4 teaspoon(s) ground cumin
·         1/2 teaspoon(s) dried oregano
·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces
·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained
·         1 can(s) (14 1/2 ounces) chicken broth
·         1 teaspoon(s) salt
·         1/4 cup(s) crushed baked tortilla chips
·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.
To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.
Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.
Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)
Calories 365
Total Fat 7g
            Saturated Fat 2g
Cholesterol 98 mg
Sodium 1115mg
Total Carbohydrate 44g
Dietary Fiber 7g
Sugars --
Protein 31g
Calcium --

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