Peasant STEW

We're going to argue this one the whole rest of our lives, but last night's dinner was STEW!!!  I made it, I followed the recipe and that's what it said!  Kent's thoroughly convinced I sneaked chili into his diet (and not as a condiment, either!) and he just doesn't like chili.  But this is Peasant STEW so it's okay!  I'm sorry I didn't get a picture, but this recipe comes HIGHLY recommended!  It came in last weeks' "My Recipes - Weekly Specials" and was out of "Cooking Light" magazine.

PEASANT STEW

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 6  chicken thighs (about 1 1/2 pounds), skinned
• 1  cup  chopped onion
• 1  (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 1  (4.5-ounce) can chopped green chiles, undrained
• 1  (15-ounce) can pinto beans, rinsed and drained
• 1  (15-ounce) can kidney beans, rinsed and drained
• 1/4  cup  minced fresh cilantro
• 1/4  cup  reduced-fat sour cream

Preparation

Combine cumin, salt, and pepper; sprinkle over chicken.

Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.

Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

*Note: I used boneless, skinless chicken breasts and it shredded itself when I stirred in the beans.  For time reasons I also cooked it on low for 6 hours and bumped it up to high for the last hour or so when I added cold beans. (I had drained and rinsed them before work and added them, refrigerated, before class.)

Nutritional Information Calories: 214 (16% from fat) Fat: 3.9g (sat 1.4g,mono 0.9g,poly 0.9g) Protein: 21.5g Carbohydrate: 23.7g Fiber: 6g Cholesterol: 61mg Iron: 3mg Sodium: 773mg Calcium: 85mg