Southwest Chicken Stew Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWEST CHICKEN AND CHILI STEW

Steps:

• Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

SLOW COOKER SOUTHWEST CHICKEN STEW

Steps:

• Combine all ingredients except chicken and broth (if using) in slow cooker.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high 3-4 hours.
• Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
• Cook 30 minutes longer on low.
• Can be served with rice, cheese, sour cream, tortilla chips.

SOUTHWEST CHICKEN STEW

Steps:

• Cook chicken pieces in microwave or boiling water and drain.
• Dice chicken and place in large pot.
• Add everything else except the tortilla chips and kidney beans.
• Simmer until potatos are tender.
• Add kidney beans and tortilla chips and cook a few minutes more until beans are heated through and broth is thickened.

SOUTHWESTERN CHICKEN STEW

Steps:

• In a ziploc bag, place ¼c. flour and a few of the chicken at a time and shake to coat.
• Brown the chicken in a dutch oven in the oil; then remove the chicken and set aside.
• Drain all but 1 tsp of the fat; saute 1 tbsp flour and the garlic in the reserved fat for 30 seconds.
• Add broth, tomatoes (including the liquid), tomato paste, onion, salt, cumin, oregano, thyme, bay leaf and red pepper flakes.
• Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minute.
• Add chicken and kielbasa; cover and simmer 20 minute.
• Skim the fat off the surface; Add the potato, carrot, zucchini and corn.
• Cover and simmer, covered, for 30 min; then serve.