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
20
Minutes
COOKING
4
Hours
SERVES
8
People
CALORIES
220
Per Serving
PROTEIN
25
Grams

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)

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

Calories

220

Fat

6g

Saturated Fat

1.5g

Sodium

1130mg

Carbohydrate

16g

Sugars

4g

Protein

25g