Subj: Southwestern Chicken Stew
Southwestern Chicken Stew
1 2 1/2 lb. chicken cut into pieces
2 tbsp. olive oil
3 cups chopped onion
2 tsp. minced garlic
28 oz. canned tomatoes
1/4 cup chili powder
1 tbsp. dried oregano
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne ( to taste)
Heat olive oil in a Dutch oven over medium high heat.
Add chicken pieces sin batches
so you can brown them without crowding. Brown all over.
Remove chicken to plate.
Add onions and garlic to the pan and stir often until
softened. Return chicken to pan
and add remainig ingredients, chopping tomatoes into
small pieces as you add them.
Bring to a boil, reduce heat and simmer for 25-30 minutes
until chicken is done. Serve
over white rice with fresh asparagus.