Name: Rustic Mexican Stew
Total time: 30 min
Ingredients: 3 teaspoons extra-virgin olive oil, divided; 2 boneless, skinless chicken thighs, trimmed of fat; 4 cloves garlic, minced; 2 scallions, sliced, white and green parts divided; 1 carrot, peeled and sliced; 1 jalapeno pepper, seeded and finely chopped; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 2 teaspoons ground cumin; 1 14-ounce can reduced-sodium chicken broth; 2 plum tomatoes, diced; 1 ear of corn, husked and cut into 4 pieces; 1 tablespoon lime juice; 2 tablespoons finely chopped fresh cilantro

Directions

Step 1

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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Step 2

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

Per Serving:

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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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts