Mexican Style Chicken Stew
This is good over rice or with potatoes, or use slotted spoon and use in chicken enchiladas. If you don't want it spicey, then leave out the Jalapeno
Yield: 6 Ready in 1 hours, 30 minutes
20 people trying soon
|1 mediumonion; sliced in rings, then cut rings in half|
|3 Garlic; minced|
|1 cangreen chilies; diced|
|1.5 cutschicken from Rotisserie; shredded|
|2 smallyellow summer squash; sliced thinly|
|2 canslow salt tomato juice|
|0.5 cupbroth; any kind|
|0.5 bell pepper; sliced in fine strips|
|1 teaspoonChile powder|
|Salt; and pepper; to taste|
Mexican Style Chicken Stew Preparation
In large saute skillet, cook onions and garlic in the oil and butter just until soft, 2 or 3 minutes.
Add the can of chilies and stir, cook 1 minute.
Add the chicken, break up any big chunks, you want it shredded, it will shred as it cooks.
Add the tomato juice, broth, jalapeno, cumin, Chile powder, and bell pepper, salt and pepper.
Bring to boil, cover, simmer on low for 1 hour, add the squash last 15 minutes, taste and season.
NOTE: as it is simmering, it will reduce; you may add more broth or water to keep consistency that you like.
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Mexican Style Chicken Stew Reviews
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3 years, 10 months, 2 weeks, 5 days, 8 hours, 26 minutes ago