Ingredients: 150 grams Chicken thighs – shredded,2 Carrots (Gajjar) – diced,1 cup Sweet corn,1 cup Black beans – (optional),1 Onion – sliced,1 Green Bell Pepper (Capsicum) – diced,1 cup Tomato – chopped,1 cup Chicken stock,1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),2 teaspoons Lemon juice,1-1/2 teaspoons Salt and Pepper,2 tablespoons Coriander (Dhania) Leaves – chopped
Time in minutes: 360 Servings: 4 Course: Main Course Diet: Non Vegeterian
Instructions: To begin making the Slow Cooker Mexican Chicken Stew recipe, Heat a pressure cooker with oil, add the onions and carrot, fry till the onions become translucent. This will take about 4-5 minutes on medium flame. Now add the bell peppers and corn along with tomato and give it a saute for 2 minutes. Next add in your spice powders – chilli powder, cumin powder and salt. Add the chicken thighs and black beans. Mix all the ingredients together. Add about 1 cup water and cook for about 1 hour on a slow cooker and on a normal cooker you can cook for about 4 whistle or 30 minutes. Release the pressure naturally and you can garnish with some coriander leaves and serve. Serve Slow Cooker Mexican Chicken Stew along with Herbed Butter Garlic Quinoa Recipe and Chilled Sweet & Sour Cucumber Noodle Salad Recipe for a complete wholesome weekend meal.