Easy & Flavorful Chicken and Chile Pepper Stew Recipe

Chicken and Chile Pepper Stew

YIELD Makes 6 servings

INGREDIENTS

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces 1 pound small potatoes, cut lengthwise into halves, then crosswise into slices 1 cup chopped onion 2 poblano chile peppers,* seeded and cut into 1/2-inch pieces 1 jalapeño pepper,* seeded and finely chopped 3 cloves garlic, minced 3 cups fat-free reduced-sodium chicken broth 1 can (about 14 ounces) no-salt-added diced tomatoes 2 tablespoons chili powder 1 teaspoon dried oregano *Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Slow Cooker Directions

1. Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.
2. Stir together broth, tomatoes, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in slow cooker; mix well. Cover; cook on LOW 8 to 9 hours.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Fiber 4 g Carbohydrate 23 g Cholesterol 68 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 27 % Calories 257 Protein 25 g Sodium 223 mg DIETARY EXCHANGE: Vegetable 1 Starch 1/2 Meat 3