Mexican Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, diced
• 1 Bell pepper, diced
• 3 Garlic cloves, minced
• 1 can Canned diced tomatoes
• 2 cups Chicken broth
• 1 can Canned black beans, drained and rinsed
• 1 cup Frozen corn, thawed
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped, for garnish
• 4 Lime wedges, for serving

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the chicken pieces and cook until browned on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the diced onion, bell pepper, and minced garlic. Cook until softened.
4. 4.Add the canned diced tomatoes, chicken broth, black beans, corn, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to combine.
5. 5.Return the chicken to the pot and bring the stew to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
6. 6.Serve the Mexican Chicken Stew hot, garnished with fresh cilantro and lime wedges.
7. 7.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra spice, add a diced jalapeno pepper to the stew.
• chevron_rightServe the stew with warm tortillas or crusty bread for dipping.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightFeel free to customize the stew by adding your favorite vegetables or spices.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.