Mesquite Chicken Stew
This hearty meal-in-a-bowl is great served with a green salad and crusty bread.
1 cup coarsely chopped onion
2 cloves garlic, crushed
3 tablespoons all-purpose flour
3 cups chicken broth
12 small red potatoes, quartered
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped
2 cups frozen corn
1 medium red pepper, cut into 1-inch pieces
1/3 cup mesquite marinade and basting sauce
1/4 cup finely chopped fresh cilantro
Melt butter in a Dutch oven and add onion and garlic. Cook 3 to 5 minutes or until softened, stirring frequently.
Stir in flour and cook 1 minute, stirring constantly.
Stir in broth and potatoes, bring mixture to a boil, stirring occasionally.
Reduce heat to medium. Cover and cook 8 to 10 minutes or until potatoes are just tender.
Stir in chicken, corn, red pepper, and mesquite sauce. Cook 5 to 8 minutes or until hot. Stir in cilantro and serve warm.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories450
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Calories from Fat32%
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Total Fat15g
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Saturated Fat6g
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Total Carbohydrate49g
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Protein29g
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Sugars8g
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Cholesterol105mg
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Dietary Fiber5g
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Sodium1,360mg
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- DAILY VALUE
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Vitamin A20%
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Vitamin C40%
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Calcium4%
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Iron17%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat1
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Vegetable1
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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