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.

Prep

Cooking

4

Hours

Servings

8

 

Calories

220

Per Serving

Protein

25g

 

Ingredients

  • 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)

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  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.

Nutrition Facts

Calories220
Fat6g
Saturated Fat1.5g
Sodium1130mg
Carbohydrate16g
Sugars4g
Protein25g

Chicken. A great source of protein.

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