Mexican Chicken Stew - alive magazine

Name: Mexican Chicken Stew - alive magazine
Ingredients: 2 tsp (10 mL) grapeseed oil; 1 large yellow onion, diced; 1 lb (450 g) boneless, skinless organic chicken thighs, sliced into 1 in (2.5 cm) pieces; 2 garlic cloves, minced; 1 1/2 cups (325 mL) low-sodium chicken broth; 1 - 28 oz (796 mL) can crushed tomatoes; 2 cups (500 mL) cooked or canned pinto beans; 1 1/2 cups (350 mL) frozen organic corn kernels; 2 Tbsp (30 mL) salt-free tomato paste; 2 small chipotle peppers in adobo sauce, minced; 2 tsp (10 mL) dried oregano; 1 tsp (5 mL) cumin powder; 1/2 tsp (2 mL) cinnamon; 1/4 tsp (1 mL) freshly ground black pepper; Juice of 1/2 lime

www.alive.com

Perfect for a nippy autumn night, this Mexican-inspired stew has a smoky kick courtesy of the chipotle peppers. It also comes together quickly, so it’s an…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 tsp (10 mL) grapeseed oil
1 large yellow onion, diced
1 lb (450 g) boneless, skinless organic chicken thighs, sliced into 1 in (2.5 cm) pieces
2 garlic cloves, minced
1 1/2 cups (325 mL) low-sodium chicken broth
1 - 28 oz (796 mL) can crushed tomatoes
2 cups (500 mL) cooked or canned pinto beans
1 1/2 cups (350 mL) frozen organic corn kernels
2 Tbsp (30 mL) salt-free tomato paste
2 small chipotle peppers in adobo sauce, minced
2 tsp (10 mL) dried oregano
1 tsp (5 mL) cumin powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) freshly ground black pepper
Juice of 1/2 lime