Santa Fe Chicken Stew
I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!
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INGREDIENTS
Nutrition- 3
- 1cup red rice (wild or brown if you prefer)
- 2(15 ounce) cans corn
- 2(15 ounce) cans black beans
- 1(10 ounce) can original rotel
- 3(15 ounce) cans chicken broth
- 1tablespoon minced garlic
- 1
- 1teaspoon salt
- 2(1 1/4 ounce) packages mccormicks enchilada seasoning
- 1(1 1/4 ounce) package old el paso taco seasoning
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DIRECTIONS
- In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
- Remove chicken from liquid set aside to cool. Save the broth!
- Strain the broth to remove residue from boiling process.
- Return strained liquid to stock pot and add chicken broth.
- Cut chicken into bite sized cubes when cool enough to do so.
- Add rice and salt to liquid and bring to a boil.
- Reduce heat to simmer and simmer for 15 minutes.
- Drain and rinse corn and beans.
- Drain Rotel.
- Add remaining ingredients and cubed chicken to the liquid.
- Mix together until seasoning packages are well mixed into the broth.
- Simmer for about 3 hours or until rice is tender.
- Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
- When rice is fully cooked you can serve.
- OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.
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