Chicken Stew with Sweet Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces |
3 cups chopped zucchini |
1 cup finely chopped carrot |
1/3 cup canned chopped green chiles, drained |
3/4 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 (15.5-ounce) can great northern beans, drained |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
1 cup chopped roasted bell peppers |
4 teaspoons chopped fresh cilantro |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
2. Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.
3. Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.
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