CHICKEN AND VEGETABLE STEW

Chicken and Vegetable Stew image

Provided by PENNY MACIOSZEK

Categories Soups

Time 45m

Number Of Ingredients 12

2 lb chicken breast - cut into 1/4 to 1 inch pieces
4 tsp hot chili powder
4 Tbsp olive oil
1 fresh poblano chili pepper, seeded and cut into 1 inch pieces
1 large red sweeet pepper, seeded and cut into 1 inch pieces (or sweet green pepper)
1 medium sweet onion, cut into thin wedges
2 oz 14.5 ounces can fire roasted tomatoes with garlic, undrained
1 3 inch stick cinnamon
1/2 c orange juice
4 Tbsp finely shredded orange peel
20 oz reduced sodium chicken broth
3 fresh carrots, cleaned and cut 1/2 - quartered sliced long (see picture)

Steps:

1. lightly cook chicken about 6 minutes (or until thoroughly finished - don't over cook) with entire chili powder using 2 tbs olive oil. Stirring occasionally. Use a slotted spoon to remove pieces, set aside.
2. Add remaining oil to the sauce pan, add poblano pepper, sweet pepper, sliced carrots and onion; cook over medium-high heat until vegetables are just tender about 5 minutes
3. Add tomatoes, broth and stick cinnamon. Bring to boiling, reduce heat. Simmer covered, over medium-low heat for 10 minutes. Add chicken and orange juice. Simmer uncovered for 5 minutes. Stir in orange peal, remove stick cinnamon before serving. Makes 4 or 5 servings. (about 300 calories per serving)