Rustic Mexican Stew

TamTastic

Rustic Mexican Stew - Eating Well

Makes 2 servings, 2 cups each
Ingredients

3 teaspoons extra-virgin olive oil, divided
2 boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
2 scallions, sliced, white and green parts divided
1 carrot, peeled and sliced
1 jalapeno pepper, seeded and finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons ground cumin
1 14-ounce can reduced-sodium chicken broth
2 plum tomatoes, diced
1 ear of corn, husked and cut into 4 pieces
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro
eating well Rustic Mexican Stew Ingredients Cont.


Rustic Mexican Stew Instructions

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
2. Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.


Rustic Mexican Stew Tips
Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.



Rustic Mexican Stew Nutrition Information
Per serving: 277 calories; 14 g fat (3 g sat, 8 g mono); 53 mg cholesterol; 20 g carbohydrate; 20 g protein; 4 g fiber; 464 mg sodium; 561 mg potassium.

Nutrition bonus: Vitamin A (120% daily value), Vitamin C (40% dv), Potassium (16% dv), Iron (15% dv).

TamTastic

Rustic Mexican Stew - Eating Well

Makes 2 servings, 2 cups each
Ingredients

3 teaspoons extra-virgin olive oil, divided
2 boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
2 scallions, sliced, white and green parts divided
1 carrot, peeled and sliced
1 jalapeno pepper, seeded and finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons ground cumin
1 14-ounce can reduced-sodium chicken broth
2 plum tomatoes, diced
1 ear of corn, husked and cut into 4 pieces
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro
eating well Rustic Mexican Stew Ingredients Cont.


Rustic Mexican Stew Instructions

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
2. Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.


Rustic Mexican Stew Tips
Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.



Rustic Mexican Stew Nutrition Information
Per serving: 277 calories; 14 g fat (3 g sat, 8 g mono); 53 mg cholesterol; 20 g carbohydrate; 20 g protein; 4 g fiber; 464 mg sodium; 561 mg potassium.

Nutrition bonus: Vitamin A (120% daily value), Vitamin C (40% dv), Potassium (16% dv), Iron (15% dv).

amycakes812

That sounds insanely good!