Chicken Rice Stew

Its windy and chilly in Davis this week so I'm craving stews and soups. Since I didn't have anything prepared for dinner I researched quick and easy soups and stumbled upon chicken stew. Served over rice, done in 30 minutes and really filling. 

Chicken Stew

Loosely Adapted from Food & Wine Magazine

The Stuff:

8 chicken thighs, skin removed, fat cut off and rinsed, spiced with S&P

1 onion chopped

4 garlic cloves minced

1/4 red bell pepper diced

2 medium tomatoes diced

6 green onions

1.5 teaspoon olive oil

6 oz light beer

1 cup water

2 teaspoons cumin

1 tablespoon chili powder

1 teaspoon chili flakes

1 teaspoon fresh grated black pepper

1 teaspoon salt

The How To:

• Heat olive oil in a large, extra deep saute pan
• Cook onions, garlic, bell pepper, and green onions 5 minutes on medium heat

• Add all spices and cook 2 more minutes
• Push veggies to the side and place chicken in the middle, brown on both sides

• Pour in beer and water and simmer on low for 20 minutes until chicken is done

• Serve over cooked rice 

Weight Watcher Friends: 1 chicken thigh & 1/2 cup stew 3p+, add additional points for rice