The lingering cold weather makes me crave warm, comforting foods, but the fact that it is, technically, spring makes me want lighter fare with loads of veggies. This stew recipe I pulled from my files (originally from Cooking Light, adapted slightly by me) was just the ticket!
Chicken Stew with Sweet Peppers
Serves 4 (about 1.5 cups each)
2 teaspoons olive oil
1 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-size pieces
3 cups chopped zucchini
1 cup finely chopped carrot
1 small can chopped green chilies, drained
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (15.5-ounce) can Great Northern or white kidney beans, drained
1 (14.5-ounce) can chicken broth (preferably low-sodium)
1 cup chopped roasted bell peppers (I used a jar from Trader Joe’s)
4 teaspoons chopped fresh cilantro
- Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; saute 5 minutes or until lightly browned.
- Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat and simmer 30 minutes or until vegetables are tender.
- Add bell peppers and cook, uncovered, for 10 minutes, stirring occasionally. Ladle into bowls and sprinkle with cilantro.
P.S. Just a little heads up that I’m planning a site redesign soon…as soon as possible, really. So if you visit and it looks different, or looks a little wonky (if you catch the site while I’m making adjustments), you don’t need to check your eyesight. Thought you might want to know.