Calabacita Chicken Stew

A sassy chicken stew packs a powerful vitamin punch.

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Servings 6

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Bake-Off® Contest 42, 2006

Linda S. Brown

Dallas, Texas

ingredients 11
Prep Time 50 min
Total Time 50 min

Ingredients

1: tablespoon extra-virgin olive oil

1 1/2: lb uncooked chicken breast tenders (not breaded)

8: to 10 small to medium zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)

1: medium white onion, chopped (1/2 cup)

1: can (15.25 oz) Green Giant® whole kernel corn, undrained

1: can (14.5 oz) diced tomatoes with green pepper and onion, undrained

1: can (4.5 oz) Old El Paso® chopped green chiles, undrained

1 1/2: teaspoons garlic powder

1/2: teaspoon ground cumin

: Salt and pepper, if desired

1/2: cup chopped fresh cilantro

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Directions

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.