Thursday, February 10, 2011

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

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