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Spicy Chicken and Tomato Stew

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Submitted by: TheBigC67

 

This chicken stew with a Mexican flavor also contains canned tomatoes, onion, celery, garlic, and vegetable stock, and is seasoned with chili powder and cumin.
 

Ingredients

  • 3 cloves of Garlic
  • 1/2 an Onion
  • 3 stalks of Celery
  • 1 Carrot
  • 1 28 oz. can of whole San Marzano Tomatoes
  • 1 cup Vegetable Stock
  • 2 large Chicken Breast halves (1 whole breast)- Cooked and shredded
  • Olive Oil
  • Salt/Pepper
  • Chili Powder
  • Cumin
  • Rice (optional)

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Method

Finely chop the garlic and the onion and saute in a little olive oil in a large pot (until lightly brown). Chop the carrot and the celery to your liking and add to the sauteed onion and garlic. Add a pinch of salt and pepper. Saute for approx. 5 minutes. Add the can of San Marzano Tomatoes by either chopping the tomatoes or squeezing them over the pot with your hand. Pour in the excess sauce from the can. Add the vegetable stock. Add chili powder (3-6 shakes, depending on spiciness) and a little cumin. Bring to a boil. Turn heat to low and simmer until the vegetables are to your liking. Add shredded chicken to the pot. Continue to simmer for a few minutes, then keep warm until you are ready to serve. Add more chili powder, cumin, salt, or pepper, if you so desire.

 

Notes: Serve over rice (It's optional, but more delicious!)

 

Number of Servings: 4-6

 

Submitted by: TheBigC67 ()

 

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