Try this Skillet Chicken Stew with Beans recipe, or contribute your own.
Suggest a better descriptionRinse chicken with cold running water; pat dry. Cut into 3/4-inch chunks and season with salt. In a large nonreactive skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, about 4 minutes. Remove the chicken and set aside.
Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.
Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes.
Stir in the chicken and cilantro; cook until heated through, about 5
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 | ||
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Calories: 371 | ||
Calories from Fat: 66 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 435.2mg | 15 % | |
Potassium 1072.2mg | 28 % | |
Total Carbohydrate 45.9g | 14 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 32.4g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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