Southwestern Chicken Stew - Dash Recipes

By á-46

Ingredients

• 3 lb bone-in, skinless chicken thighs
• 2 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/2 cup salsa
• 2 tsp minced garlic
• 6 medium sweet potatoes, peeled and cut into chunks
• 2 (15-oz) cans black beans, rinsed and drained
• 1/2 (12-oz) jar roasted red bell peppers, cut into thin strips
• 1/2 cup chopped cilantro
• Tortilla chips, rice, and lime wedges, for garnish

Preparation

Step 1

directions:
1. Sprinkle chicken with 1 tsp cumin, ½ tsp salt, and ⅛ tsp black pepper. In a skillet, brown chicken in oil for about 10 minutes.

2. Remove chicken to a platter. In a small bowl, stir together paprika, broth, salsa, garlic, 1 tsp cumin, ½ tsp salt, and ⅛ tsp pepper.

3. Line a large slow cooker with potatoes. Place chicken on top of potatoes. Cover with beans and top with broth mixture. Cover and cook for 4 hours on high or 8 hours on low.

4. Stir in bell peppers. Place chicken on platter and spoon potatoes and sauce over it. Sprinkle with cilantro. Add garnishes.

KITCHEN COUNTER:
390 calories,