Friday, October 10, 2014

Flour 2's Chipotle Chicken Stew

I found this recipe for soup in Flour 2, the second cookbook from JoAnn Chang, and these are more savory dishes, so fun to try new things!  I didn't follow the recipe super closely, I love making soup in the crockpot, and that is what I did for this recipe.  We gave it an 8, it was hearty and filling, and I especially liked the smoky, spicy flavor from the chipotle pepper.  Each serving was only 276 calories, and we made 8 servings, which is the portion shown above.
Here's what I did:

2 14.5 oz cans black beans
1 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs
1 canned chipotle pepper, seeded and minced (if you want more spice, don't completely remove all the seeds)
1/2 t ground cumin
1 14.5 oz can crushed tomatoes with juice
1/2 c uncooked rice
shaved zucchini, about 1/2 c
2 t oregano
1/2 c cilantro, chopped
juice from one lime

Place the beans, onion, carrots, garlic, chipotle pepper, cumin, tomatoes, zucchini, and oregano in the crockpot.  Salt the chicken well, then add the chicken.  Cook for 6-8 hours on low, then add in the rice.  Cook for an hour on high, checking to make sure the rice gets done before serving, then add in the cilantro and lime juice and serve.

Easy and delicious!

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