Tuesday, December 18, 2018

RecipeTime - Mexican (Tortilla-Less) Chicken Stew

Last night's Mexican Chicken Stew dinner
with some crumbled cotija cheese - SO good!
This time of year is crazyyyy. We have been going non stop and sometimes that means choosing convenient foods vs nutritious meals. Last week, was one of those weeks we ate out almost every day of the week and I felt it. I was sluggish and beginning to feel like I was getting sick. So over kid weekend we grocery shopped and I made sure to grab what I needed for this stew. It is the easiest of meals to leave ready to enjoy when we get home drained. And takes no time away from wrapping presents which is this week's assignment! Just toss all the ingredients into a slow cooker set on slow for a set amount of time and enjoy later. 

1 1/2 lbs of chicken breast 
1 pound pearl onions
2 green pepper seeded and chopped (sometimes I do one red or yellow for added color)
3 carrots chopped
8 ounces cremini mushrooms sliced
2 cups shelled fresh peas
1 14 ounce can of diced fire roasted tomatoes (undrained)
2 cups of chicken bone broth (read about the benefits in Shape magazine - sub chicken stock if preferred)
zest of 1 lime
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chipotle chili powder
Salt and pepper, to taste

For garnish (optional):
Crumbled Cotija Cheese
Lime quarters
Dried Cilantro

Cooking Steps:

All ingredients tossed in and stirred
1. Rinse and dry chicken with paper towels. Cut into cubes and toss into slow cooker.
2. Rinse, dry and chop produce (peppers, carrots and mushrooms) and toss into slow cooker.
3. Add all remaining ingredients: peas, undrained tomatoes, pearl onions, bone broth, lime zest, chili powder, oregano, cumin, coriander, chipotle chili powder and salt and pepper (as generously as you wish for the latter two - if you will be at home you can taste test as cooking time passes)
4. Cover and cook on low for 8 hours (stirring occasionally is fine but not necessary).
5. Serve and garnish as desired (I am weak for Cotija cheese and a hint of lime).

This is truly my go to, especially during the winter when I crave something warm after a long day in and out of the cold. You don't even need all of the above ingredients, pick and choose what veggies you have on hand and toss in spices, stock and tomatoes and off you go. It also is a great no guilt game day meal everyone can enjoy by the tv, while watching their team win (or loose if you are a Pats fan these days, maybe even toss in some tortilla chips if you are feeling it!

Hope you enjoy!

Recipe adapted from The Complete Paleo Slow Cooker: A Paleo Cookbook for Everyday Meals That Prep Fast & Cook Slow - we aren't Paleo but are always on the hunt for veggie rich low carb easy and tasty meals (if you try the original be aware it was too spicy for us and we LOVE spice). 

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