A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and a whole ear of corn. Top it with diced avocado, hot sauce or salsa.

EatingWell Test Kitchen

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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.

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  • Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.

Tips

Make Ahead Tip: Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.

Nutrition Facts

276 calories; protein 20g 40% DV; carbohydrates 20.7g 7% DV; dietary fiber 4g 16% DV; sugars 7.5g; fat 13.8g 21% DV; saturated fat 2.7g 13% DV; cholesterol 49.5mg 17% DV; vitamin a iu 6046.8IU 121% DV; vitamin c 30.1mg 50% DV; folate 59.4mcg 15% DV; calcium 62.3mg 6% DV; iron 2.5mg 14% DV; magnesium 49.8mg 18% DV; potassium 752.3mg 21% DV; sodium 829.6mg 33% DV; thiamin 0.2mg 19% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
Great easy-to-make stew. I didn't have any jalepeno in the kitchen so I put in a little cayenne pepper. Satisfying for my tastebuds. Anonymous WA Read More
Rating: 4 stars
10/31/2011
This was delicious although I had to make some modifications. I doubled the recipe substituted frozen kernels for the corn-on-the-cob and served it over brown rice since there was a lot of liquid. My husband and son rated it a keeper. The carrots add smoothness and sweetness to the flavor. I have one serving left over for lunch tomorrow - perfect! Anonymous Potomac MD Read More
Rating: 5 stars
11/17/2011
Wonderful I have made this recipe numerous times and it always turns out great. I usually leave out the jalapeno because I'm not a fan of spicy food. I also use canned corn and sometimes omit the Lime if I dont have it on hand. I usually shred some cheese for the top and add extra cilanto as well. This dish never disapoints no matter how you change it up. LOVE IT!!!! Pros: Quick Easy and Flavorful Read More
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Rating: 4 stars
10/31/2011
Delicious and flavorful--i made it vegetarian by using pink beans instead of chicken. also added a sliced zucchini and cut the corn off the cob and used a red onion instead of scallions. Anonymous VT Read More