South of the Border
 Chicken Stew

Makes 4 2½ cup servings

Ingredients:

  • 1 pound of boneless, skinless chicken breast- cut into chunks
  • salt
  • black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup diced celery
  • 1 teaspoon chopped garlic
  • 2 teaspoons dried oregano
  • 4 cups (1 box) of reduced sodium chicken broth
  • 1 ½ cups frozen corn
  • 1 ½ cups canned diced tomatoes, with liquid
  • 3 cups baby spinach
  • ¼ teaspoon hot pepper sauce (more to taste)
  • ½ cup low fat plain yogurt
  • ¼ cup chopped scallions

Directions:

Season chicken chunks lightly with salt and pepper.

In a 4-5 quart pot heat oil over medium high heat. Lightly brown the chicken, stirring occasionally. Remove chicken from pan.

Reduce the heat slightly and add 1 tablespoon oil, onion, peppers, celery and garlic. Cook and stir frequently for about 5 minutes.

Stir in the oregano, broth and ¼ teaspoon salt. Bring to a simmer and cook for 10 minutes.

Stir in the corn, tomatoes and chicken and continue simmering for another 10 minutes. Stir in baby spinach and desired hot sauce (you can always add more individually so go easy).

Serve stew with a dollop of yogurt and sprinkle of scallions.