Tex-mex Chicken Stew

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 cup reduced-sodium chicken broth
• 1/2 cup heavy cream
• 2 medium zucchini, cut into 1/2 inch pieces
• 2 plum tomatoes, chopped
• 1 cup frozen corn

Recipe

• 1 coat chicken with flour and salt.
• 2 heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate.
• 3 add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes.
• 4 stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.