Chicken Stew Olé
"This is best cooked in a crock-pot, but it can also be cooked on the stovetop. Great with a green salad and cornbread!" Recipe submitted by Flora Clayton of Marion, Illinois.
6 cups water
1 1/2 pounds skinless, boneless chicken breasts, cubed
3 cups cubed red potatoes
1 (14.5-ounce) can diced tomatoes with green chiles
1 1/2 cups chopped peeled onion
1 1/2 cups frozen corn
2 (4-ounce) can diced green chiles
1 cup tomato-based salsa
1 cup sliced peeled carrot
2 tablespoons chicken bouillon granules
2 teaspoons minced fresh cilantro
2 teaspoons paprika
2 bay leaves
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 cup evaporated milk
6 tablespoons sour cream
6 tablespoons shredded cheddar cheese
6 tablespoons chopped green onions
- Combine water, chicken, potatoes, tomatoes (undrained), onion, corn, chiles, salsa, carrot, chicken bouillon, cilantro, paprika, bay leaves, garlic salt, cumin and pepper in a crock-pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Remove bay leaves and stir in evaporated milk. Remove from heat. Serve warm garnished with sour cream, cheddar cheese and green onions.
Makes 6 servings.