Chicken Stew with Sweet Peppers

Chicken Stew with Sweet Peppers
Photo by Karry Hosford

Ingredients

  • 4 teaspoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • 1/3 cup canned chopped green chiles, drained
  • ¾ teaspoon dried oregano
  • 3 cups chopped zucchini
  • 1 cup chopped Roasted Bell Peppers
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 1 cup finely chopped onion
    • 2 garlic cloves, minced
    • 2 teaspoons olive oil
    • 1 cup finely chopped carrot
    • ¼ teaspoon black pepper
    • ¾ pound skinless, boneless chicken breast, cut into bite-sized pieces
    • 1 (15.5-ounce) can Great Northern beans, drained

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.Add bell peppers, ...

View full recipe at My Recipes

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