Chicken Chile Stew
The ultimate comfort food, with lower saturated fat and cholesterol.
Makes
Serving size
Ingredients
Nonstick cooking spray
3 pounds boneless, skinless chicken (breast or leg), cubed
3 celery stalks, chopped
1 medium tomato, diced
7 green chilies, roasted, peeled, seeded, and chopped
4 cloves garlic, peeled and crushed
Ground black pepper, to taste
Instructions
- Spray a heavy iron skillet with cooking spray and preheat on stove over medium heat. Brown the chicken cubes, in batches, with cooking spray as needed.
- Place the meat in a 3- or 4-quart casserole (with cover) and add the remaining ingredients.
- Deglaze the skillet: on high heat, add some cold water and scrape the hardened juices with a spoon or spatula to dissolve them into the water. Add this sauce to the casserole.
- Add water to the casserole to barely cover the ingredients. Cover the casserole, and simmer until the stew is thick and the meat is very tender, about 1½ hours.
- Add black pepper to taste before serving.
Cooking Tip
This recipe is lower in saturated fat and cholesterol because it is made with skinless chicken, flavored with vegetables and seasonings, and cooked slowly in water (moist heat).
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