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Rustic Mexican Stew

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  30 Minutes
  2 servings, 2 cups each
A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and a whole ear of corn. Top it with diced avocado, hot sauce or salsa.

Make Ahead Tip: Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.
3 teaspoons  extra-virgin olive oil, divided
2   boneless, skinless chicken thighs, trimmed of fat
4 cloves  garlic, minced
2   scallions, sliced, white and green parts divided
1   carrot, peeled and sliced
1   jalapeno pepper, seeded and finely chopped
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
2 teaspoons  ground cumin
1 14-ounce can  reduced-sodium chicken broth
2   plum tomatoes, diced
1 ear of  corn, husked and cut into 4 pieces
1 tablespoon  lime juice
2 tablespoons   finely chopped fresh cilantro
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.

Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Stews
Nutrition Facts per Serving
Yield:   2 servings, 2 cups each
Calories: 277
Fat. Total: 14g
Protein: 20g
Carbohydrates, Total: 20g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 53mg
Sodium: 464mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: jacquie Reviewed: 03/07/2011
Mexician stew
Sounds great
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