mexicanvegetarianvia groq
Spicy Kenyan Chicken Stew
A flavorful and spicy stew made with Kenyan chicken, vibrant vegetables, and a hint of Mexican flair.
⏱40 min🍽4 servings📊medium
🥕
Ingredients
- ●1 lb Kenyan ChickenBoneless and skinless chicken breast or thighs
- ●2 Vibrant Bell PeppersGreen, red, or yellow
- ●1 OnionsMedium-sized
- ●3 cloves GarlicMinced
- ●1 can (14.5 oz) Stew TomatoesDiced
- ●2 Chipotle PeppersIn adobo sauce
- ●1 tsp CuminGround
- ●1 tsp PaprikaSmoked
- ●1 tsp SaltTo taste
- ●1/2 tsp Black PepperTo taste
👨🍳
Instructions
- 1
Heat 2 tbsp of oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
- 3
Add more oil if necessary, then sauté the onions and bell peppers until tender, about 5 minutes.
- 4
Add the garlic and cook for 1 minute, until fragrant.
- 5
Add the chipotle peppers, cumin, paprika, salt, and black pepper. Cook for 1 minute.
- 6
Add the stew tomatoes and chicken broth. Stir to combine.
- 7
Return the chicken to the pot and bring to a boil.
- 8
Reduce heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
- 9
Serve hot, garnished with fresh cilantro or scallions.