Spanish Chicken Stew

2

AuthorSheenaCategory, DifficultyIntermediate

This smokey & flavorful Spanish style stew is very comforting when its really cold out. Its a quick and easy one pot dish that can be made for dinner even on your busiest day. I chop all the veggies ahead of time and store in baggies in the fridge, for an even easier weekday meal. Serve over some hot and steamy rice. If you like heat; add some Cholula hot sauce. Avocado pieces make a creamy garnish that pairs well with this meal.

Yields6 Servings
Prep Time15 minsCook Time28 minsTotal Time43 mins

Ingredients:

 ¼ lb Boneless, skinless chicken thighs
 1 tsp Extra virgin olive oil (EVOO)
 1 bunch of scallions, chopped (approx 8 stalks)
 4 garlic cloves, chopped (I use my garlic press)
 1 small green bell pepper, chopped
 1 large red bell pepper, chopped
 ½ cup cilantro, chopped
 14.50 oz diced tomatoes, no salt added
 1 cup water
Seasoning
 2 tsp salt
 2 tsp cumin
 1 tsp smokey paprika
 1 packet of Sazon
 1 packet of chicken bouillon

Directions:

1

In a large & deep pan with lid add EVOO, garlic and scallions over medium heat and sautee for 1 minute.

2

Add bell peppers, can of diced tomatoes, seasonings and continue to sautee until bubbly (about 3-5 min).

3

Add chicken, water & cilantro and bring to boil.

4

Cover & bring heat to low, cook for 25 minutes.

5

Serve over hot & steamy rice.

Nutrition:

Nutrition Facts

Serving Size 1 thigh

Servings 6


Amount Per Serving
Calories 144
% Daily Value *
Total Fat 7.4g12%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.6g7%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ¼ lb Boneless, skinless chicken thighs
 1 tsp Extra virgin olive oil (EVOO)
 1 bunch of scallions, chopped (approx 8 stalks)
 4 garlic cloves, chopped (I use my garlic press)
 1 small green bell pepper, chopped
 1 large red bell pepper, chopped
 ½ cup cilantro, chopped
 14.50 oz diced tomatoes, no salt added
 1 cup water
Seasoning
 2 tsp salt
 2 tsp cumin
 1 tsp smokey paprika
 1 packet of Sazon
 1 packet of chicken bouillon

Directions

1

In a large & deep pan with lid add EVOO, garlic and scallions over medium heat and sautee for 1 minute.

2

Add bell peppers, can of diced tomatoes, seasonings and continue to sautee until bubbly (about 3-5 min).

3

Add chicken, water & cilantro and bring to boil.

4

Cover & bring heat to low, cook for 25 minutes.

5

Serve over hot & steamy rice.

Spanish Chicken Stew

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2 Replies to “Spanish Chicken Stew”

    1. Amera,I have never used the Sofrito or Recaito. How does it compare in calories and points? I’ll have to look for it next time at the grocery store….thanks for the tip 🙂

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