Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

hot chicken stew-southwestern style

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

This is another of my dad's old favorites we would have for our big Sunday dinner and it was always a big hit, especially in the winter. It is so flavorful, not to mention a little HOT!! And if you add either store bought or home made baked tortilla strips to a pretty lined basket, it really makes it a full meal!

►
yield 6 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For hot chicken stew-southwestern style

  • 6
    bone-in chicken breast halves, skinless
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 Tbsp
    oil, i used canola
  • 1 lg
    white onion, finely chopped
  • 1 lg
    poblano pepper, seeded and chopped
  • 2 tsp
    minced garlic in olive oil
  • 4 tsp
    chili powder
  • 2 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1/2 tsp
    crushed red pepper flakes, optional
  • 28 oz
    low-sodium diced tomatoes
  • 3 c
    low-sodium chicken broth
  • 2 c
    frozen corn kernels
  • 4 md
    red bell peppers, seeded and chopped

How To Make hot chicken stew-southwestern style

  • 1
    season chicken w/ 1/2 tsp salt and a pinch of pepper. Heat 1 tbsp oil in large dutch oven, over med-high heat. Add half the chicken and brown 2 mins per side. Remove to a plate and brown remaining chicken.
  • 2
    Add remaining oil to pot. Add onions and poblano pepper. Cook, stirring until softened, about 5 mins. Add garlic and cook, stirring for 30 seconds. Add chili powder, cumin, coriander, red pepper flakes, ( if using,) and remaining salt and pepper. Cook, stirring for 30 seconds.
  • 3
    Return chicken, w/ the juices to the pot. Don't worry if you have to "stack" the chicken, it'll cook fine. Add tomatoes w/ the juices, broth, corn and red bell peppers. Bring to a boil. Reduce heat, cover, cook about 30 mins, or until chicken is cooked through. Serve in bowls. I also put a handful of baked tortilla strips in a lined basket so that people can add them to the stew. Delicious! You can buy them bagged in the fresh veggie aisle.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT