Calabacita Chicken Stew Recipe

Calabacita Chicken Stew Recipe

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds uncooked chicken breast tenders (not breaded)
  • 2 1/2 pounds small to medium zucchini, peeled, thinly sliced
  • 1 medium white onion, chopped
  • 1 (15.25 ounce) can Green Giant® whole kernel corn, undrained
  • 1 (14.5 ounce) can diced tomatoes with green pepper and onion, undrained
  • 1 (4.5 ounce) can Old El Paso® chopped green chiles, undrained
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper (optional)
  • 1/2 cup chopped fresh cilantro
  1. In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
  2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
  3. Stir in cilantro; cook 3 minutes longer, stirring occasionally.
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