This chicken lime stew is kicked-up, affordable and packed with explosive flavor. Olive oil, lime juice, cilantro and salsa combine to offer a spectacular chicken lime combination. The chicken becomes extremely tender and the broth utterly fantastic. This stew is also very east to make and sets up well for leftovers. Enjoy! 

2 tablespoons extra virgin olive oil

4 to 6 boneless, skinless chicken thighs, cut into 2-inch pieces

1 large yellow onion, chopped

1 1/2 tablespoons Southwest grill seasoning

1 (16-ounce) jar mild fire-roasted salsa

1 1/2 cups low-sodium chicken broth

2 cups frozen mixed vegetables

Juice of 2 limes

1/4 to 1/2 cup chopped cilantro

2 to 3 cups restaurant-style tortilla chips

1/2 cup shredded Monterey Jack cheese

1. In a large pot, heat oil and brown chicken on all sides.

2. Stir in onions and seasoning and cook 2 to 3 minutes, stirring to coat chicken pieces.

3. Add salsa, broth and vegetables. Cover and simmer 25 minutes.

4. Add lime juice and cilantro and serve immediately by ladling stew over a handful of chips in each bowl, and sprinkling with cheese.

Makes 4 servings.

Recipe courtesy of wholefoodsmarket.

Photo courtesy of rachaelraymag.com.

Comments

jacky

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east is the point in the heavens where the sun is seen to rise at the equinox, or the corresponding point on the earth. For more information see this site www.skilch.com

jacky
www.skilch.com

Wednesday 14 March 2012, 18:05

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