Main Dish
Chicken Recipes
Need a new stew recipe? Try our Chicken and Vegetable Stew recipe. This chicken dish pairs with red, rose and white wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti, Red Burgundy, and Sangiovese. Rose. White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Off-Dry and Viogner.
Chicken and Vegetable Stew
Servings4 servings
Prep Time25 minutes
Cook Time35 minutes
Ingredients
- salt and freshly gound black pepper
- 4tablespoons olive oil
- 1 1/4lb chicken breast filetscut in to 1 in/25 mm pieces
- 1each onionsliced
- 2cloves garliccrushed
- 2each jalapeno chiliesseeded and finely diced
- 1each red bell pepperseeded and diced
- 1teaspoon ground cilantro
- 2each tomatoesdiced
- 1pint chicken stock
- 2each potatoespeeled and diced
- 10oz sewwt potatopeeled and diced
- 5oz green beanssliced
- 1each corn cobhusk removed and sliced
- 1/4cup fresh cilantro chopped
Instructions
- Heat 2 tablespoons of the oil in a large saucepan over medium to high heat. Cook chicken in batches until golden. Remove and set aside.
- Heat remaining oil over medium heat. Cook onion, garlic, chili and bell pepper until soft. Stir in ground cumin and cilantro and cook until aromatic.
- Add oregano, tomatoes, chicken stock, potatoes and sweet potato to bell pepper mixture. Bring to a boil. Return chicken to the pan. Reduce heat to low, cover and simmer for 15 minutes. Add beans and corn and simmer for another 6 minutes or until chicken and vegetables are tender.
- Stir in the fresh cilantro and season with salt and pepper. Serve with rice.
Recipe Notes
Pairs with red, rose and white wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti, Red Burgundy, and Sangiovese. Rose. White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Off-Dry and Viogner.
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