Tuesday, 16 August 2011

Peasant Stew......

Peasant Stew Recipe


  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • chicken thighs (about 1 1/2 pounds), skinned
  • 1 cup chopped onion
  • (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • (4.5-ounce) can chopped green chiles, undrained
  • (15-ounce) can pinto beans, rinsed and drained
  • (15-ounce) can kidney beans, rinsed and drained
  • 1/4 cup minced fresh cilantro
  • 1/4 cup reduced-fat sour cream


  • 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.

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