This southwestern pepper and chicken stew recipe is as comforting as it is simple. You can make it as spicy as you like by using any combination of sweet and hot peppers. This chicken stew is great served with rice, or tortillas.
Makes 4 Portions of Southwestern Pepper and Chicken Stew
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 whole chicken (about 3 1/2 lbs)
- 1 onion, chopped
- 2 red bell pepper, cut in large cubes
- 2 jalapeno, seeded, sliced
- 2 Roma tomatoes, sliced
- 2 cloves garlic, crushed
- 1 tsp oregano
- 1 bay leaf
- cayenne to taste
- 2 cups chicken broth
- 2 cups water
- 1 cup sour cream
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- fresh chopped cilantro to garnish, optional
Preparation:
Combine all the ingredients (except cilantro) in a pot large enough to fit the chicken. Bring to a simmer, turn the heat down to very low, cover, and simmer gently for 1 1/2 hours. Carefully remove chicken, and break into serving size pieces. Skim the excess fat from the top of the broth, and add the chicken back in. Taste and adjust seasoning with extra cayenne, salt and fresh ground black pepper. Serve in bowls, topped with chopped cilantro.
