Spicy Chicken Stew

By bakers_delight85

Ingredients

• 3 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 2 tsp. minced garlic
• 2 Tbsp. olive oil
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14 1/2 ounces) diced tomatoes with onions, undrained
• 1 cup lime-garlic salsa
• 1 tsp. ground cumin
• 1/2 cup minced fresh cilantro
• Sour cream, optional

Preparation

Step 1

In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer for 15 minutes or until chicken is no longer pink. Stir in cilantro. Garnish with sour cream if desired.