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Sonoran Stew With Chicken And Vegetables




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Sonoran Stew With Chicken And Vegetables

Servings:6

Calories: 258

Fat: 12%

Cholesterol: 0 mg

Sodium: 496 mg

* Ingredients:

gallon plus 1 cups chicken stock

8 oz. potatoes, cubed

4 oz. chopped stewed tomatoes

4 oz. carrots, cut into " slices

4 oz. celery, cut into " slices

4 oz. onions, diced

2 oz. yellow pepper, diced

2 oz. green pepper, diced

4 oz. corn

tsp. chopped garlic

tsp. black pepper

tsp. ground cumin

tsp. crushed red pepper

tsp. salt

1 tbs. cornstarch

4 oz. yellow squash, cut into 1/4" slices

4 oz. zucchini, cut into 1/4" slices

3 oz. cooked black beans

3 oz. cooked pinto beans

2 oz. peas

1 lb. boneless, skinless, poached, and diced chicken breast

* Directions:

Boil the following in chicken stock: potato, stewed tomato,
carrots, celery, onion, yellow pepper, green pepper, corn, garlic,
black pepper, cumin, crushed red pepper, and salt. Reduce heat and
simmer until vegetables are tender. Thicken with cornstarch that
has been mixed with cup water. In a separate pan, cook the
following in the remaining stock until tender: yellow squash,
zucchini, black beans, pinto beans, peas and chicken breast. Mix
with stew and serve.

 

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