Peasant Stew

Name: Peasant Stew
Ingredients: 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 skinless chicken thighs (about 3/4 pounds); 1 cup chopped onion; 1 cup green peppers or 1 cup red pepper, chopped; 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, with cilantro, undrained; 1 (4 1/2 ounce) can fat free chicken broth; 1/4 cup white wine, a good one you drink; 1 (15 ounce) can kidney beans, rinsed and drained; 1/4 cup minced fresh cilantro; 1/4 cup reduced-fat sour cream; 1 cup cooked brown rice; shredded cheese (mexican blend works best)

15 ingredients

10 steps

Ingredients

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 skinless chicken thighs (about 3/4 pounds)
1 cup chopped onion
1 cup green peppers or 1 cup red pepper, chopped
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, with cilantro, undrained
1 (4 1/2 ounce) can fat free chicken broth
1/4 cup white wine, a good one you drink
1 (15 ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream
1 cup cooked brown rice
shredded cheese (mexican blend works best)

Directions

1

Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
2

Place chicken in an electric slow cooker.
3

Stir in onion, tomatoes, broth and wine.
4

Cover with lid; cook on high-heat setting for 3 hours.
5

Stir in beans.
6

Cover; cook on high-heat setting 1 hour.
7

Place 1/3 cup brown rice in each of 3 soup bowls.
8

Next, place 1 chicken thigh on top of brown rice in each soup bowl;
9

Ladle 1 1/4 cups stew into each bowl.
10

Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.