Thursday, September 15, 2016

Mexican Chicken Stew



(with a little kick to it)

3 breast of chicken boiled and diced or shredded 
1 zucchini sliced the long ways in half then half again then slice in bit size chunks 
2 Small Tomatoes diced into big chunks  (I used cherry tomatoes sliced in half)
1/15oz. can whole corn
1 small can tomato paste 
1 Can of Tomato sauce 
2 tbsp of Comino (Cumin)
1 tbsp of Chile powder
2 tbsp.  Garlic powder 
2 tbsp. knorr pollo 
1 tbsp. black pepper 
1 hatch chile sliced in 4
1 green/red bell peppers diced
1/2 onion diced
2 cups frozen veggie mix
Oil

In a large pot put the chicken to boil until no longer pink, once it's done boiling pull out and cut into chunks or shredd the chicken. (Save broth from the chicken boiling)

While chicken is boiling...cut up all your veggies set aside.

Now in another pot add 2 tbsp. Oil add onion bell-pepper sautĂ© until the onion is translucent, then once onion is translucent add the rest of the veggies and the chicken cook for 5 minutes stirring occasionally, after the 5 minutes add the rest of the ingredients plus the chicken stock from the boiling chicken you cooked earlier, fill about an inch or two above the food in the pot, cover and cook until the zucchini is tender. Make sure to stir occasionally. 

Serve with a side of beans if you like but no sides are needed for this dish. You will need some tortillas to enjoy it even more and some salsa 

Enjoy 

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