Southwestern Chicken Stew

Ingredients

  • 2 fresh California Haas avocados, peeled, seeded and cubed
  • ½ cup fresh cilantro, chopped rough
  • ½ teaspoon fresh grated lime zest
  • ½ cup fresh or frozen corn
  • 2 zucchini (about 1/2 lb), cut lengthwise and then into 1/4 inch slices
  • ¼ cup fresh squeezed lime juice (about 2 large California limes)
  • 4 cup chicken stock or good quality canned broth
  • + 11 more ingredients
    • ¼ teaspoon ground cloves
    • ½ teaspoon ground cinnamon
    • 1 teaspoon ground coriander seed
    • 2 teaspoon ground cumin
    • 1 tablespoon dried oregano (preferably Mexican)
    • 1 14.5 ounce can diced tomatoes, with juice
    • 2 jalapeno peppers, seeds and ribs removed and chopped fine
    • 2 garlic, minced
    • 2 onions, sliced thin
    • 2 tablespoon vegetable oil, plus more if needed for sauteing
    • 1 fryer chicken, cut up (3 4 lbs)

Season the chicken with salt and pepper. Heat the oil over medium-high heat in a large soup pot or dutch oven until hot, but not quite smoking. Add half of the chicken pieces to the pot and brown on all sides (about 4-5 minutes total). Remove the browned chicken to a platter and set aside. Add th...

View full recipe at Spry Living

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