Rating: 4.25 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

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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; carbohydrates 20.7g; dietary fiber 4g; sugars 7.5g; fat 13.8g; saturated fat 2.7g; cholesterol 49.5mg; vitamin a iu 6046.8IU; vitamin c 30.1mg; folate 59.4mcg; calcium 62.3mg; iron 2.5mg; magnesium 49.8mg; potassium 752.3mg; sodium 829.6mg; thiamin 0.2mg.
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