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Big-Batch Calabacita Chicken Stew
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| PREP TIME: 15 MINS | TOTAL TIME: 45 MINS | MAKES: 8-10 Ingredients: | |
| 1 tbsp (15 mL) | olive oil |
| 1 1/2 lbs (750 mL) | boneless, skinless chicken breasts or thighs, sliced in 1/2inch (2 cm) strips |
| 8 cups (2 L) | thinly sliced yellow or green zucchini |
| 1/2 cup (125 mL) | chopped onion |
| 1 1/2 cups (375 mL) Green Giant* Frozen Peaches & Cream or NIBLETS* WHOLE KERNEL CORN or 1 can (19oz/540 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN, drained | |
| 1 can (14 oz/398 mL) | diced tomatoes, undrained |
| 1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa 1 can (127 mL) Old El Paso* Chopped Green Chilies Salt and pepper, if desired | |
| 1/2 cup (125 mL) | chopped fresh cilantro |
Method:
In a 6 qt (1.5 L) saucepan heat oil over medium heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
Stir in cilantro; cook 1 minute longer, stirring occasionally.
For this recipe you'll need Peaches & Cream CornKitchen Tip: Turn the heat intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.
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