Chicken Chile Stew
The ultimate comfort food, with lower saturated fat and cholesterol.
Ingredients
- Nonstick cooking spray
- 3 lb boneless, skinless chicken (breast or leg), cubed
- 3 stalks celery, chopped
- 1 medium tomato, diced
- 7 green chilies, roasted, peeled, seeded, and chopped
- 4 cloves garlic, peeled and crushed
- Ground black pepper to taste
Ingredients for 10 servings (1.9 kg) · the original recipe
Method
- 1
Spray a heavy iron skillet with cooking spray, and preheat over medium heat. Brown the chicken cubes, in batches, with cooking spray as needed.
Stovetop - 2
Place the meat in a 3- or 4-quart casserole (with cover), and add the remaining ingredients.
- 3
Deglaze the skillet: On high heat, add some cold water and scrape the hardened juices with a spoon or spatula to dissolve them into the water. Add the sauce to the casserole.
Stovetop - 4
Add water to barely cover the ingredients. Cover the casserole, and simmer until the stew is thick and the meat is very tender, about 1½ hours.
Stovetop - 5
Add black pepper to taste before serving.
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. The recipe is in the public domain. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by National Heart, Lung, and Blood Institute. Copied on 2026-11-12.
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