Chicken Picante Stew
Submitted by fishlady
Hearty Tex-Mex stew packed with chicken, smoky kielbasa, potatoes, and bell peppers simmered in a spicy picante-broth base. Feeds a crowd with almost no prep work.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the stew you make when you need to feed a bunch of hungry folks and don’t want to babysit the stove.
Chicken breast and smoky kielbasa team up in a spicy bath of picante sauce and chicken broth with chunky potatoes, red bell peppers, and celery.
Let it bubble away for an hour and a half (or cut the time way down with a pressure cooker), and you’ve got a thick, warming bowl of Tex-Mex comfort that serves eight.
Kitchen Tips
- Use your favorite heat level of picante sauce. Mild for the family, hot if you like to sweat a little.
- Cut everything roughly the same size so it cooks evenly. Bite-sized chunks are the move.
- This stew gets even better the next day after the flavors have had time to meld together in the fridge.
- Serve with warm cornbread or crusty bread to soak up every last drop of that spicy broth.
Ingredients
Directions
Cut chicken and sausage into bite sized pieces.
Add onions, peppers, celery, potatoes, picante sauce and broth.
Cook for 1½ hours or pressure cook meat for 10 minutes then cook all ingredients for 30 minutes.
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