Saturday, October 25, 2008

Peasant Stew

Posted by Erin Wilburn / no comments » / chicken, slow cooker, soups/stews/chili

Isn’t it nice to come home to the smell of dinner that’s done? Earlier this week I had made an appointment to give blood at the Red Cross. I try to give a couple times a year, just because I believe that if you are able to give, you should. And I’m able. Besides, it’s my “Little Debbie Day”. The days I give blood are the only times a year I allow myself to eat Little Debbie Snacks!

Anyways, back to the real food. Because I was giving blood after work I decided to do a slow cooker meal. I had gotten a GREAT deal on chicken leg quarters & thighs at Publix earlier in the week, so I browsed through my Cooking Light Slow Cooker recipe book, and I found this Peasant Stew recipe. This took a lil assistance from The Boy, because, I leave for work at 8:45am, and he doesn’t leave until around 1:30pm. So I did all the other prep work, & he skinned the chicken & browned it, then turned on the Crock-Pot. And sure enough when we got home, it smelled and tasted SO good! It was the perfect spiciness. I definitely will make this again!

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Peasant Stew

adapted from Cooking Light

Ingredients:

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
6 chicken thighs (about 1 1/2 pounds), skinned
1 cup chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained

Directions:

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl.