Rustic Mexican Stew
A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and a
whole ear of corn. Top it with diced avocado, hot sauce or salsa.
By EatingWell.com
| Ready in: |
30 minutes |
| Yield: |
2 servings, 2 cups each |
| Ease of Prep: |
Easy |
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Recipe Ingredients
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3 teaspoons extra-virgin olive oil , divided |
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2 boneless, skinless chicken thighs , trimmed of fat |
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4 cloves garlic , minced |
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2 scallions , sliced, white and green parts divided |
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1 carrot , peeled and sliced |
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1 jalapeno pepper , seeded and finely chopped |
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1/4 teaspoon salt |
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1/4 teaspoon freshly ground pepper |
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2 teaspoons ground cumin |
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1 14-ounce can reduced-sodium chicken broth |
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2 plum tomatoes , diced |
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1 ear of corn , husked and cut into 4 pieces |
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1 tablespoon lime juice |
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2 tablespoons finely chopped fresh cilantro |
Recipe Directions
- 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.
- 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.
Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, high potassium, heart
healthy, healthy weight.
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