Chicken and Vegetable Stew

PENNY MACIOSZEK

By
@PennyMac

This is an easy recipe, the chicken can be substituted with pork, beef or fish with shrimp. If you want to add more hardiness and calories, add potatoes. 4 small potatoes diced will add about 75 calories per serving.


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Prep:

15 Min

Cook:

30 Min

Ingredients

2 lb
chicken breast - cut into 1/4 to 1 inch pieces
4 tsp
hot chili powder
4 Tbsp
olive oil
1
fresh poblano chili pepper, seeded and cut into 1 inch pieces
1 large
red sweeet pepper, seeded and cut into 1 inch pieces (or sweet green pepper)
1 medium
sweet onion, cut into thin wedges
2 oz
14.5 ounces can fire roasted tomatoes with garlic, undrained
1
3 inch stick cinnamon
1/2 c
orange juice
4 Tbsp
finely shredded orange peel
20 oz
reduced sodium chicken broth
3
fresh carrots, cleaned and cut 1/2 - quartered sliced long (see picture)

Directions Step-By-Step

1
lightly cook chicken about 6 minutes (or until thoroughly finished - don't over cook) with entire chili powder using 2 tbs olive oil. Stirring occasionally. Use a slotted spoon to remove pieces, set aside.
2
Add remaining oil to the sauce pan, add poblano pepper, sweet pepper, sliced carrots and onion; cook over medium-high heat until vegetables are just tender about 5 minutes
3
Add tomatoes, broth and stick cinnamon. Bring to boiling, reduce heat. Simmer covered, over medium-low heat for 10 minutes. Add chicken and orange juice. Simmer uncovered for 5 minutes. Stir in orange peal, remove stick cinnamon before serving. Makes 4 or 5 servings. (about 300 calories per serving)

About this Recipe