Tuesday, July 29, 2008

South of the Border Chicken Stew

4 skinless, boneless chicken breast halves
black pepper
2 TB olive oil
1 1/2C chopped onions
1 C seeded, chopped green bell peppers
1C diced celery
1 TB chopped garlic
2 tsp dried oregano
4C reduced sodium chicken broth
1 1/2C frozen corn (thawed)
1 1/2C canned diced tomatoes, with liquid (who measures canned diced tomatoes but the cup? crazy people. we always measure by the can, and thus we just poured a bunch in...)

3C baby spinach
1/4 tsp hot-pepper sauce
1/2C nonfat plain yogurt

Cut chicken into 1 inch chunks and lightly season with salt/pepper.

Heat 1 TB oil in 4-5 qt pot over med-high heat. Lightly brown chicken (about 5 min). Put chicken in bowl.

Reduce heat to medium. Add 1 TB oil, onions, bell pepper, celery and garlic. Cook, stirring frequently, for 5 min. Stir in oregano, broth, and dash of salt. Simmer for 10 minutes.

Stir in corn, tomatoes, and chicken and simmer for 10 minutes, stirring occassionally. Stir in spinach and hot pepper sauce.

Serve with plain yogurt (or sour cream) and some chopped green onions on top.

We even used the plain yogurt, which was surprisingly delightful. (and I am one to ignore fat and go for all out sour cream!)

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