Name: Chicken And Chorizo Stew (Slow Cooker)
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 medium onions, minced; 8 garlic cloves, minced; 1/4 teaspoon salt; 3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat; 2 cups low sodium chicken broth, chilled; 1 (15 ounce) can diced fire-roasted tomatoes, chilled; 12 ounces chorizo sausage, cut in 1/2-inch slices; 1/4 cup minute tapioca; 3 tablespoons minced chipotle chiles in adobo; 1 tablespoon brown sugar; 1 1/2 cups frozen corn, thawed; 1 (14 ounce) can black beans, drained & rinsed; ground black pepper

Servings: 4 persons

2 tablespoons olive oil
3 medium onions, minced
8 garlic cloves, minced
1/4 teaspoon salt
3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat
2 cups low sodium chicken broth, chilled
1 (15 ounce) can diced fire-roasted tomatoes, chilled
12 ounces chorizo sausage, cut in 1/2-inch slices
1/4 cup minute tapioca
3 tablespoons minced chipotle chiles in adobo
1 tablespoon brown sugar
1 1/2 cups frozen corn, thawed
1 (14 ounce) can black beans, drained & rinsed
ground black pepper

1
Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
2
Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
3
Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
4
Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
5
Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
6
Season with salt & pepper to taste. Serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken And Chorizo Stew (Slow Cooker)

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