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Hearty Lentil and Root Vegetable Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Chicken and Chile Pepper Stew
Yield: Makes 6 servings
Ingredients:
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1
pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1
pound small potatoes, cut lengthwise into halves, then crosswise into slices
1
cup chopped onion
2
poblano chile peppers,* seeded and cut into 1/2-inch pieces
1
jalapeño pepper,* seeded and finely chopped
3
cloves garlic, minced
3
cups fat-free reduced-sodium chicken broth
1
can (about 14 ounces) no-salt-added diced tomatoes
2
tablespoons chili powder
1
teaspoon dried oregano
Preparation:
Slow Cooker Directions
1.
Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.
2.
Stir together broth, tomatoes, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in slow cooker; mix well. Cover; cook on LOW 8 to 9 hours.
Nutritional Information:
| Serving Size: | |
| Fiber | 4 g |
| Carbohydrate | 23 g |
| Cholesterol | 68 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 27 % |
| Calories | 257 |
| Protein | 25 g |
| Sodium | 223 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1/2 |
| Meat | 3 |
This recipe appears in:
Stews
