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Chicken and Chile Pepper Stew
Browse the recipe Chicken and Chile Pepper Stew
Chicken and Chile Pepper Stew
YIELD Makes 6 servings
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INGREDIENTS
| 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
- Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.
- 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.
This recipe appears in:
Stews
NUTRITIONAL INFORMATION:
| 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 |