Description
A hearty and healthy Mexican chicken stew packed with shredded chicken, corn, black beans, and brown rice, flavored with lime juice, chili peppers, and cumin.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (240 ml) dry brown rice
- 1 can black beans, rinsed
- 2 ears of corn, kernels cut off (or 2 cups canned/frozen corn)
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 habanero pepper, seeded and minced
- 2 tbsp olive oil
- 2 cups (480 ml) chicken broth
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the brown rice according to package directions and set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and minced habanero pepper. Sauté for 4-5 minutes until the vegetables are soft.
- Add the chicken breasts to the pot and brown on each side for about 2 minutes.
- Pour in the chicken broth and bring to a simmer. Cover the pot and cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the cooked rice, black beans, corn, and cumin to the pot. Stir well to combine.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Stir in the lime juice and season with salt and pepper to taste before serving.
Notes
- This stew makes for delicious leftovers, perfect for meal prep.
- You can substitute the habanero with a milder pepper if you prefer less heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 55
- Fiber: 10
- Protein: 30
- Cholesterol: 70