Saturday, March 22, 2014

Mom's Stewed Chicken with a Tex-Mex Flair


My mother Elaine was a good cook. She was never considered a warrior in the kitchen, but even 40 plus years ago she was cooking healthy. And one of my favorite meals of hers was her stewed chicken. I  could smell it walking in the door and couldn't wait for the tender chicken, tomato broth and veggies to be done so I could indulge in one of my favorite meals ever. And thankfully before she passed away she actually gave me the recipe in writing.

I've toyed with her recipe over the years and nothing I did to tweak or impove it seemed to be any better than hers. Until tonight. A little Tex Mex seasoning, some diced jalapeno and of course some corn. This is a pretty quick fix, under an hour- and I promise you if you don't eat it all in the first sitting, you will enjoy the flavors even more the next day. As with most stews, it just gets better and better if you have the patience to let it sit.

Elaine's Stewed Chicken with a Tex-Mex Flair

6 chicken thighs bone in, skin removed
2 tsp canola oil
2 cups onions chopped
4 cloves garlic fined chopped
2 jalapeno peppers diced
1 tsp Old Bay Seasoning
2 tsp Old El Paso Hot and Spicy Taco Seasoning Mix
1/2 tsp salt
1/4 tsp dried coriander
1/4 tsp dried cumin
1/2 tsp chili powder
1 can (14.5 oz) diced tomatoes no salt added
1 8oz can tomato sauce no salt added
1 14.5 low sodium fat free chicken broth
3 green peppers sliced
8 oz sliced mushrooms
1 cup frozen corn

In large soup pot on medium low heat add your canola oil. Now add your onions and jalapeno. Let veggies soften about 5 minutes and add your garlic, Old Bay, Taco Seasoning, salt, coriander, cumin and chili powder. Stir to combine and let cook a few more minutes to let the flavors combine. Now add your diced tomatoes, tomato sauce, and chicken broth. Bring to a boil and add your chicken thighs. Take a look at the size of these chicken thighs. They are huge!


Reduce broth to a slow simmer, cover and cook for 30 minutes. Now add your fresh veggies and frozen corn.


Continue to simmer covered for 10-15 minutes and dinner is done. I made some brown rice and Colby Jack flatbread as a side. Delicious dinner tonight.


Thanks mom, you've always inspired me.

5 comments:

Lori said...

I wish someone would make me this for dinner tonight! It's exactly what I am in the mood for. :)

Melissa said...

Linda, you know this is right up my alley. Loved reading about your Mom. They are the biggest influences on our cooking style, for sure!

Linda said...

Thanks Lor- I will make this for you for sure next time we are together. And Melissa, you're right about those mommy influences, they stick with you forever.

Linda said...

Thanks Lor- I will make this for you for sure next time we are together. And Melissa, you're right about those mommy influences, they stick with you forever.

Grandmereb Lovestobake said...

Oh that looks so good Linda! I bet that was some awesome stew!!!