Chicken and Chili Stew

80 minutes Prep: 20 minutes Cook: 60 minutes

133 calories per serving view nutrition facts

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8	each	chicken drumsticks
1	small	onion
3	cloves	garlic
16	ounces	white kidney beans, canned	canned, or white kidney beans or pinto beans, prefer cannellini
1	x	salt	to taste
1	x	black pepper	fresh ground, to taste
1	tablespoon	vegetable oil
2	tablespoons	chili powder
1	pint	cherry tomatoes
1/4	cup	cilantro leaves	chopped fresh

Garnishes use any or all
1	x	monterey jack cheese	grated
1	x	jalapeno peppers	chopped
1	x	black olives
1	x	sour cream
1	x	scallions, spring or green onions
1	x	green bell pepper
1	x	tomatoes

Cut off the knobby drumstick joint and scrape around the bone to free tendons.

Chop the onion.

Mince the garlic. Drain and rinse the beans.

Sprinkle the chick en with salt and pepper.

Heat the oil in a 4-quart soup kettle or dutch oven.

Saute the chicken over high heat until golden brown on both sides, about 6 minute s.

Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook until vegetables are softened, about 3 minutes.

Add the tomatoes and 1/4 cup w ater.

Cover and simmer, and season to taste with salt and pepper.

Recipe can be made a couple of days ahead.

Cool and refrigerate uncovered until thoroughly chilled.

SERVING: Reheat stew over low heat if made ahead, and stir in coriander.

Serve with any or all of the suggested garnishes.

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Serving Size 106g

Amount per Serving

Calories 133 18% of calories from fat