Shredded chicken, corn, black beans and brown rice create a filling Mexican stew that is packed with protein and fiber.
By Dara Repucci
This stew is the perfect fall dinner; it’s both healthy and hearty. It can be thrown together in 50 minutes, utilizing a lot of things you may have on hand. Shredded chicken, corn, black beans and brown rice create a filling stew that is packed with protein and fiber. Lime juice, chili peppers and cumin combine to create a bold flavor without added calories. This is a satisfying and warming meal that also makes delicious leftovers.
PrintMexican Chicken Stew
- Total Time: 50 minutes
- Yield: 4 1x
Description
This stew is the perfect fall dinner; it’s both healthy and hearty. It can be thrown together in 50 minutes, utilizing a lot of things you may have on hand.
Ingredients
Scale
- 1lb boneless, skinless chicken breasts
- 1 cup (dry) brown rice
- 1 can of black beans, rinsed
- 2 ears of corn, kernels cut off (or 2 cups of canned/frozen corn)
- 1 medium onion, diced
- 2 stalks of celery, washed and diced
- 1 habanero or jalepeno pepper
- juice of 2 limes
- 4 cups low sodium chicken broth (or veggie broth)
- 3 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
Instructions
- Cook rice according to package directions, set aside
- Saute onion, celery and habanero in olive oil on medium heat until soft, 4-5 minutes
- Add chicken bread and brown on each side for 2 minutes
- Add 2 cups of stock, tomato paste, lime juice, paprika, cayenne, cumin and salt & pepper
- Reduce heat to medium-low and braise chicken until cooked through, 8-10 minutes
- Remove chicken and shred, set aside
- Add remaining broth, corn and rice.
- Cover and simmer on medium-low for 10 minutes
- Add beans and shredded chicken
- Cover and simmer on medium-low for another 8-10 minutes
- Serve with a lime wedge
- Prep Time: 10 mins
- Cook Time: 40 mins
