Options

Format:
Include:
PRINT
See more
Peasant Stew Photo by: Karry Hosford

Peasant Stew

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.

Cooking Light AUGUST 2002

  • Yield: 6 servings

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

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
Search for Recipes by Nutrition Data
advertisement

Go to full version of

Peasant Stew recipe

Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices
advertisement