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Sunday, January 9, 2011

Supper Sunday - Guest Blogger

Hi Everyone...what a treat I have for you today!  Elizabeth Ann is here to guest blog for Supper Sunday.  She has an AMAZING cooking blog that you have to check out!  And, to top it off, she is so very sweet!  I know this is the perfect fit!  Enjoy!

Hi! I am Elizabeth Ann of Elizabeth Ann's Recipe Box! I love spending time in the kitchen, cooking and baking for others, and I ADORE home-cooked meals with lots of friends and family around the table!  Serena has given me the honor to share this recipe with y'all for Sunday Supper!
Want to have numerous people over for dinner but don't have time to prepare
something time consuming? This DELICIOUS stew takes 15 minutes to
put together and makes your entire house smell amazing! A bowl of
Spicy Chicken Stew is perfect for cold, winter nights! And for those of y'all counting calories this January, it is basically just chicken and vegetables! Healthy and amazing! Enjoy!
Spicy Chicken Stew
(add or subtract the vegetables or spices depending on your taste!)
2  baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups) 
1  (10 oz.) package frozen sweet corn
2  stalks celery, chopped
2  carrots, peeled and cut into chunks (1 cup)
1  onion, thickly sliced
2  cloves garlic, minced
1  (12.5 oz.) jar salsa
2  teaspoons  kosher salt
1 1/2  teaspoons  ground cumin
1  teaspoon  chile powder
1/2  teaspoon  black pepper
1  skinless, boneless chicken breast, halved (about 1 lb.)
4  skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2  cups  chicken broth
4  (6 inch) fresh corn tortillas, cut into strips 
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours. (Note from Elizabeth Ann: I prefer to cook on low for 8 hours)
Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
Nutritional Information: 6 servings; Calories:355; Fat:6g (sat 1g)
Recipe from Cooking Light

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