Monday, April 30, 2012
Chipotle Chicken Stew
1 1/2 lbs. boneless chicken thighs, cut into 1" chunks
salt and pepper to taste
1 Tblsp. vegetable oil
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup diced zucchini
3/4 cup fresh or frozen corn kernels
2 Tblsp. fresh minced cilantro
1. Season the chicken with the salt and pepper. Heat the oil in a medium sized stew pot with a lid. Brown the chicken pieces over medium heat for about three minutes.
2. Pour the jar of Larry's Chipotle Sauce over the chicken, stir, bring the mixture up to bubbly, reduce the heat to medium low, cover and simmer for 20 minutes or until the chicken is done to your liking.
3. Add the zucchini and corn to the stew, cover and simmer for another 5 minutes.
4. Serve with plain boiled rice and sprinkle with fresh cilantro.