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Mexican Chicken Stew
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Course
Main Dish
Cuisine
Mexican
Prep Time
10
Cook Time
25
Servings
Metric
US Imperial
Ingredients
1/2
tbsp
olive oil
1
onion
sliced
1
red pepper
sliced
1
yellow pepper
sliced
2
tbsp
chipotle paste
1
large can
chopped tomotoes
12
ounce
chicken breast
1/2
cup
kernel corn
1/2
cup
barley
1
bunch
coriander
chopped
1/2
cup
salsa
Course
Main Dish
Cuisine
Mexican
Prep Time
10
Cook Time
25
Servings
Metric
US Imperial
Ingredients
1/2
tbsp
olive oil
1
onion
sliced
1
red pepper
sliced
1
yellow pepper
sliced
2
tbsp
chipotle paste
1
large can
chopped tomotoes
12
ounce
chicken breast
1/2
cup
kernel corn
1/2
cup
barley
1
bunch
coriander
chopped
1/2
cup
salsa
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Heat the oil in a skillet over medium heat. Add the onion and peppers and sauté until tender.
Next, add the tomatoes.
Place chicken breasts, sliced, on top, and then add enough water to cover chicken. Simmer for 20 minutes, flipping chicken occasionally.
Meanwhile, cook barley according to package directions, substituting water for low sodium chicken broth if desired.
Once chicken is finished, top with coriander and salsa and then serve over top of barley.
Recipe Notes
Nutrition Facts
Mexican Chicken Stew
Amount Per Serving
Calories
363
Calories from Fat 90
% Daily Value*
Total Fat
10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol
70mg
23%
Sodium
676mg
28%
Potassium
810mg
23%
Total Carbohydrates
38g
13%
Dietary Fiber 9g
36%
Sugars 8g
Protein
32g
64%
Vitamin A
39%
Vitamin C
288%
Calcium
6%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
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