Red Chicken Chili

So tasty and filling, you won’t miss the beef! It’s a great dish for a crisp fall day or during a winter snow storm. This recipe is easy too, anyone can do this one!

Step: 1

Season chicken with salt and black pepper.

Step: 2

Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker.

Step: 3

Cook on Low for 6 to 8 hours or on High for 4 hours.

Per Serving: 395 calories; protein 31g; carbohydrates 21.6g; fat 19.9g; cholesterol 92.9mg; sodium 941.6mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.