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Southwestern Chicken Stew

Southwestern Chicken Stew


  • Author: María
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 1x

Description

It makes a lot, because we tend to eat it over a couple of days.


Scale

Ingredients

  • 2 lbs boneless skinless chicken 
  • 2 medium bellpeppers, diced
  • 2 garlic cloves, minced 
  • 14 oz can Rotel diced tomatoes
  • 2 14 oz cans fire roasted corn, drained 
  • 28 oz can black beans, drained and rinsed
  • 10 oz can green chiles 
  • 1 cup masa harina 
  • 1 1/2 cups enchilada sauce 
  • 3 1/2 cups chicken stock
  • 1 cup monterrey jack cheese
  • 2 cups cheddar cheese
  • 1/2 cup pepper jack cheese
  • 2 1/2 tbsp chipotle spice blend 
  • 1 1/2 tsp kosher salt*
  • 1/2 tsp dried minced onion
  • olive oil, for sautéing 

Instructions

  1. Make your spice blend if using, and use 2 tbsp of it along with 1 tsp of salt* to coat all sides of the chicken evenly. 
  2. In a large dutch oven heat a couple of tablespoons of olive oil over medium high heat. Add the chicken in one layer and let cook undisturbed until the edges of each piece start to become opaque, about 4 minutes. Flip the chicken and sear on the other side for another 2-3 minutes. It doesn’t need to be cooked all the way through, as it will continue to cook when we add it to the stew later*.
  3. After all of the chicken is seared remove to a plate to rest. When it has cooled enough to handle, dice into small chunks and set aside. 
  4. Reduce the heat to medium and toss in the diced bell peppers. Sprinkle the remaining salt over them and let them sweat for a full minute. Stir, allowing their moisture to release the bits stuck to the bottom of the pan. After a couple of minutes stir in the garlic and cook for 1-2 more minutes. 
  5. Now, sprinkle your masa harina over the peppers and stir. Stir continuously for about 3 minutes. You don’t want any lumps of corn flour, and it should deepen in color.
  6. Stir in your chicken broth, remaining tex-mex spice blend and dried minced onion. Bring to a low boil.
  7. Now stir in your corn, rotel, beans, and monterrey jack cheese. I like to do the cheese in batches so it melts more easily. 
  8. After the cheese is melted and the stew is simmering again, stir in the chicken and enchilada sauce. 
  9. Once combined, stir in the remaining cheese in batches. 
  10. Reduce heat to low, cover and cook for 20 minutes. Stir occasionally so it doesn’t stick the bottom of the pan. 

Notes

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