Ingredients and Weight:
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken with salt and pepper.
- Heat a large Dutch oven or stockpot over medium heat. Add the chicken and cook until browned on all sides.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the green chiles, tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through.
- Stir in the cilantro and serve over rice or crusty bread.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Hearty and flavorful
- Perfect for a cold night
- Can be easily customized to your taste preferences
User Comments:
- "This stew is amazing! It's so full of flavor and the chicken is so tender."
- "I love the combination of the green chiles and the corn. It's a really unique and delicious flavor."
- "This stew is perfect for a crowd. It's easy to make and it always gets rave reviews."
Special Precautions and Tips:
- Be careful not to overcook the chicken, as it will become dry.
- If you want a spicier stew, you can add more diced green chiles or a pinch of cayenne pepper.
- Serve with your favorite toppings, such as sour cream, shredded cheese, or avocado.
