Slowly Bringing In the New Year With #SundaySupper...Featuring San Antonio Chunky Chicken Stew
I used their Spicy Chicken Stew as a springboard for my San Antonio Chunky Chicken Stew. I made several changes to their recipe, including subbing cubed red potatoes for russets and using a can of diced tomatoes with green chile in place of jarred salsa. To up the spice factor a bit, I included additional seasonings that we use a lot here in San Antonio, including: Mexican oregano, cilantro, cumin and Serrano pepper. The end result is a dish that's so hearty and flavorful that you'd never guess it's also high in fiber and low in fat! Who says healthy can't taste good?!?!?
San Antonio Chunky Chicken Stew
Ingredients:
- 2 carrots, sliced into 1/4-inch rounds
- 2 celery stalks, sliced
- 5 small red potatoes, cut into bite-size chunks
- 1/2 yellow onion, roughly chopped
- 2 cloves garlic, finely chopped or grated
- 1.5 cups frozen corn kernels
- 10-ounce can diced tomatoes with green chiles
- 2.5 cups chicken stock
- 1 Serrano pepper, seeded and finely chopped
- 1 tsp. Mexican oregano
- 1 tsp. cumin
- 1 tbs. chopped fresh cilantro
- 1 tbs. chili powder
- 1 lb. boneless chicken breast
- 3/4 lb. boneless chicken thighs
- 1 cup light sour cream
- Mexican seasoning blend of your choice
- Salt & pepper to taste
Step 1: Add the carrots, celery, potatoes, onion, garlic and corn to the bottom of a slow cooker. Add the chopped tomatoes -- juice and all, chicken stock, Serrano pepper, and all of the spices into the cooker. Give everything a good stir to combine. Season with salt & pepper to taste.
Step 2: Place the chicken pieces on top of the veggie and liquid mixture. Push them down slightly into the liquid. Cover and cook on High heat for 4 hours...or low heat for 6-8 hours. Make sure the potatoes are tender and add more time if you need to. Sometimes potatoes can take extra time, but I find the key is to NOT lift the slow cooker lid during cooking. I know it's tempting, but it can affect the cooking process.
Step 3: Remove the chicken from the cooker and shred it with a fork into bite-sized pieces. Return the chicken to the cooker and carefully stir into the stew. Ladle 1 cup of stew into serving bowls and spoon 1 tbs. of light sour cream on top of each serving and sprinkle with Mexican seasoning. If you like, you can also top each bowl with a bit of reduced-fat Cheddar. It adds a few calories, but it tastes fantastic!
Ease into 2014 with these great slow-cooker and crock pot ideas from my fellow #SundaySupper bloggers!
Whet Your Appetite
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- Slow Cooker Beef Brisket French Dip Sandwiches from Neighborfood
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