Tuesday, November 16, 2004

Green Chile Stew

Yummy and filling for a soup...I made this tonight. I like the recipes because it's quick and easy and tastes even better the next day. (And even my four-year-old picky eater will eat it.)

1 lb chicken breast, cut up
1/2 c. diced onion (1 medium)
2 cloves garlic
2 tbsp olive oil
2 can chicken broth
1 lb red potatoes, cubed
4 medium carrots, sliced
1 can diced green chilies
1 can diced tomatoes
1/2 cup water
1/2 tsp chili powder
1 tsp dried basil
Salt and Pepper to taste
Cilantro (optional)

In a large pot, cook chicken, onion and garlic in oil until the chicken is tender and brown. Stir in chicken broth, potatoes, carrots, tomatoes, water, chile peppers, chili powder, basil, salt and pepper.

Bring stew to boiling; reduce heat. Cover and simmer for 30 minutes. If desired, top with cilantro.


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