Chicken Chili Stew
Source: Spice it up! Winter 2016/2017
Ingredients
Adjust Servings:
| 1 lb boneless, skinless chicken thighs, diced 1/2" | |
| 2 tablespoons jalapenos minced | |
| 1 tablespoon garlic minced | |
| 1/2 cup celery diced 1/2" | |
| 1 cup onion diced 1/2" | |
| 1 cup red pepper diced 1/2" | |
| 1 cup corn frozen | |
| 2 cups no salt added chicken broth | |
| 1 tablespoon all-purpose flour | |
| 1 tablespoon cumin | |
| 2 teaspoons chili powder | |
| 1/2 teaspoon oregano | |
| 2 tablespoons lime juice | |
| 1/4 cup cilantro finely chopped | |
| 1 cup long grain white rice dry | |
| 1/2 cup sour cream |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 268Kcal | ||||||||||||||||||
| Protein | 21g | ||||||||||||||||||
| Carbohydrates | 31g | ||||||||||||||||||
| Fibre | 2.4g | ||||||||||||||||||
| Total Fat | 7g | ||||||||||||||||||
| Saturated Fat | 3g | ||||||||||||||||||
| Cholesterol | 78mg | ||||||||||||||||||
| Sodium | 147mg | ||||||||||||||||||
| Potassium | 545mg | ||||||||||||||||||
| Phosphorus | 246mg | ||||||||||||||||||
PHOSPHATE TIP: Chicken is a great choice for your kidney diet because it is a good source of protein with low phosphorus content.
Chicken Chili Stew:
Downloadable/printer-friendly version
Ingredients
-
1 lb boneless, skinless chicken thighs, diced 1/2"
-
2 tablespoons jalapenos minced
-
1 tablespoon garlic minced
-
1/2 cup celery diced 1/2"
-
1 cup onion diced 1/2"
-
1 cup red pepper diced 1/2"
-
1 cup corn frozen
-
2 cups no salt added chicken broth
-
1 tablespoon all-purpose flour
-
1 tablespoon cumin
-
2 teaspoons chili powder
-
1/2 teaspoon oregano
-
2 tablespoons lime juice
-
1/4 cup cilantro finely chopped
-
1 cup long grain white rice dry
-
1/2 cup sour cream
Preparation
|
1
Done
|
Turn slow cooker to low temperature setting. Add chicken to the base of the slow cooker. Add jalapenos, garlic, celery, onion, red pepper and corn. |
|
2
Done
|
In a measuring cup, whisk together chicken broth, flour, cumin, chili powder and oregano. Pour over chicken and vegetable mixture. Add lime juice and cilantro. |
|
3
Done
|
Cover and cook on low for 4 to 6 hours, until chicken is cooked and tender and stew is slightly thickened. If you choose to use the oven: preheat to 225°F and cook for 4 hours. Add additional time to add more tenderness, if you like. |
|
4
Done
|
After cooking is completed, remove the stew from the heat source. Fold in the cooked white rice and sour cream. Serve immediately. |
