Peasant Stew

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

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Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 18.7g
  • Carbohydrate: 22.2g
  • Fiber: 6.3g
  • Cholesterol: 59mg
  • Iron: 2.3mg
  • Sodium: 674mg
  • Calcium: 96mg

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

  1. Combine cumin, salt, and pepper; sprinkle over chicken.
  2. 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.
  3. 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.

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