chicken and vegetable stew

Name: Chicken and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 pound(s) chicken breast - cut into 1/4 to 1 inch pieces; 4 teaspoon(s) hot chili powder; 4 tablespoon(s) 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 ounce(s) 14.5 ounces can fire roasted tomatoes with garlic, undrained; 1 - 3 inch stick cinnamon; 1/2 cup(s) orange juice; 4 tablespoon(s) finely shredded orange peel; 20 ounce(s) reduced sodium chicken broth; 3 - fresh carrots, cleaned and cut 1/2 - quartered sliced long (see picture)

(1 RATING)

42 Pinches 2 Photos

PENNY MACIOSZEK

LAKE MARY, FL

Updated on Sep 28, 2012

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.

Rate

prep time 15 Min

cook time 30 Min

method ---

yield

Ingredients

2 pounds chicken breast - cut into 1/4 to 1 inch pieces
4 teaspoons hot chili powder
4 tablespoons 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 ounces 14.5 ounces can fire roasted tomatoes with garlic, undrained
1 - 3 inch stick cinnamon
1/2 cup orange juice
4 tablespoons finely shredded orange peel
20 ounces reduced sodium chicken broth
3 - fresh carrots, cleaned and cut 1/2 - quartered sliced long (see picture)

How To Make chicken and vegetable stew

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.

Step 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
Step 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)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes