Chicken Enchilada Stew

INGREDIENTS:

  • 2 lb boneless skinless chicken breasts

  • 2 T. Olive Oil (divided)

  • 2 T Chile Powder

  • 2 tsp cumin

  • 2 tsp cinnamon

  • 1 medium onion, chopped

  • 6 cloves garlic, minced

  • 28 oz can whole peeled tomatoes

  • 1.5 Cups enchilada sauce (recipe below)

  • 1 Cup roasted red peppers, chopped

  • jalapeno pepper rings (jarred)

  • 1 small can green chiles

  • 3 Cups low sodium chicken broth

  • 2 T tomato paste

  • 1 tsp ancho chili pepper

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 2 bay leaves

  • handful chopped cilantro


INSTRUCTIONS

  • Chop chicken into bite sized pieces. Combine 1 Tbsp canola oil with chili powder, cumin and cinnamon.

  • Toss chicken with spiced oil mixture and marinate overnight.

  • In a large stock pot, sauté onions, garlic and marinated chicken pieces in remaining Tbsp of EVOO over medium high heat until browned.

  • Add all remaining ingredients (except cilantro) to stockpot, breaking up tomatoes with a wooden spoon.

  • Cover and cook about an hour.

  • Remove bay leaves, add in chopped cilantro and season to taste.

Enchilada Sauce:

  • 2 Tbsp Olive oil

  • 2 Tbsp spelt flour (or gluten free powder of choice)

  • 4 Tbsp chili powder

  • 1 tsp cinnamon

  • 1 tsp cocoa powder

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp cumin

  • 1/4 tsp oregano

  • 2 Cups chicken broth


INSTRUCTIONS

  • Heat oil over medium-high heat in a small saucepan.

  • Add spelt flour and whisk for about a minute.

  • Stir in all seasonings (chili powder through oregano).

  • Gradually add chicken broth, whisking until smooth.

  • Reduce heat and simmer 10-15 minutes to thicken slightly.

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