Peasant Stew

Peasant Stew Recipe
Karry Hosford
The chicken thighs stay moist and tender in this easy slow-cooker recipe. Smokey cumin and Mexican-style stewed tomatoes bring a little kick to this hearty stew.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 207
Fat 4.2 g
Satfat 1.4 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 18.7 g
Carbohydrate 22.2 g
Fiber 6.3 g
Cholesterol 59 mg
Iron 2.3 mg
Sodium 674 mg
Calcium 96 mg

Ingredients

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 chicken thighs (about 1 1/2 pounds), skinned
1 cup chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream

Preparation

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

August 2002
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