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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Chicken Stew Recipe

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This recipe for Southwestern Chicken Stew, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


3 pound bone-in, skinless chicken thighs
2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons olive oil
1 teaspoon smoked paprika
1 cup chicken broth
1/2 cup salsa
2 teaspoons minced garlic
6 medium sweet potatoes, peeled and cut into chunks
2 (15 ounce) cans black beans, rinsed and drained
1/2 (12 ounce) jar roasted red bell peppers, cut into thin strips
1/2 cup chopped cilantro
Tortilla chips, rice, and lime wedges for garnish

Sprinkle chicken with 1 teaspoon cumin, 1/2 teaspoon salt and 1/8 teaspoon black pepper. In a skillet, brown chicken in oil for about 10 minutes. Remove chicken to a platter. In small bowl, stir together paprika, broth, salsa, garlic, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Line a large slow cooker with potatoes. Place chicken on top of potatoes. Cover with beans and top with broth mixture. Cover and cook for 4 hours on high or 8 hours on low. Stir in bell peppers. Place chicken on platter and spoon potatoes and sauce over it. Sprinkle with cilantro. Add garnishes.




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