Latin-Style Chicken Stew
This Latin-inspired, slow-cooking chicken stew gets its flavor from a medley of vegetables like carrots, cubed potatoes, Spanish green olives stuffed with pimientos, and creamy tomato sauce. Combine all ingredients in a 6-quart cooker and let it cook all morning.
6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, quartered
1 cup diced yellow onion, ¼" thick
1 cup diced green bell pepper, ¼" thick
2 cloves garlic, chopped
1/4 cup chopped cilantro
1/2 teaspoon dried oregano
1 (8-ounce) can tomato sauce
1/2 Tablespoon white vinegar
2½ cups low sodium chicken broth
2 teaspoons salt
1/4 teaspoon ground cumin
2 cups sliced carrots, ½" on the bias
2 cups peeled and cubed potatoes, ½" thick
12 Spanish green olives stuffed with pimientos
1½ Tablespoons cornstarch
Cooked white rice (optional)
1. Set a 6-quart slow cooker on high. Add onion, green bell pepper, garlic, cilantro, oregano, tomato sauce, vinegar, chicken broth, salt, cumin, carrots, potatoes and olives. Stir to mix.
2. Add chicken and press it down into the mixture. Cover and cook on high 3 hours.
3. Remove a small amount of stew sauce. In a small container, mix cornstarch with sauce. Stir back into stew. Cover and cook 1 hour.
4. Serve with cooked rice.