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Southwest Chicken Stew

This recipe is gluten free, dairy free, soy free, IBS-friendly and Low FODMAPS. It is great for the whole family and is IBS-sufferers approved.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 tablespoons cornmeal
  • 2 teaspoons garlic infused oil
  • 1/2 large dried ancho chile pepper
  • 1 cup boiling water
  • 1 bunch scallions green part only, thinly slice
  • 1 large yellow bell pepper chopped
  • 3 cups water
  • 1 28- oz can fire-roasted diced tomatoes not drained
  • 1 teaspoon oregano leaves crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro
  • Optional Topping: 6 tablespoons sour cream

Instructions

  • Sprinkle cornmeal over all surfaces of the chicken pieces.
  • Heat oil over medium heat in a Dutch over or large stockpot until fragrant.
  • Arrange chicken in a single layer and sauté on the first side for 7-8 minutes.
  • Use a spatula to turn the chicken, scraping the crispy parts off the bottom of the pan.
  • Add the vegetables around and between the chicken pieces and brown for 10-15 minutes.
  • Add remaining ingredients, cover and bring to a boil. Reduce heat to simmer for 30 minutes.
  • Remove the chicken pieces, shred or cut into bite sized pieces and return to the pot.
  • Ladle into bowls; garnish with chopped cilantro and sour cream if desired.

Notes

Dried ancho chile peppers are often available in the produce section of the grocery store. The ancho chile lends a sweet, smoky sophistication to this stew. If whole dried peppers aren’t available, substitute 1 tablespoon ground ancho chili powder.