This is a super-easy dish, great to make when you are tired from a long day of work. Or when you are still recovering from the latest virus making the rounds, and standing for more than a few minutes is totally exhausting.
Gluten-Free Southwestern Chicken Stew
3 boneless chicken breasts, cut into 1″ cubes, or 2 each chicken thighs & drumsticks, skin removed
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 cups zucchini, cut into large chunks
1.5 cups plum tomatoes, chopped, or 1 can of diced tomatoes
2 cloves garlic, diced
1 cup frozen corn
1 can gluten-free chicken broth
1 Tablespoon chili powder
1/2 Tablespoon cumin
1 Tablespoon oregano
Salt to taste
Heat a large pot with a tight-fitting lid to medium heat. Saute the bell pepper in a little olive oil for a minute or two, until it starts to brown. Add the onion and cook for 2 minutes more, stirring a couple of times. Scoot the veggies to the sides of the pan and add the chicken to the bottom of the pan. Sprinkle with the spices over the chicken and veggies. Add the garlic, tomatoes and chicken broth, and shake the pan so everything is distributed evenly. Arrange the zucchini over the top of everything, put the lid on the pot, and when it bubbles, turn down the heat to low. Allow to simmer for about half an hour. (This is a good time to start some rice.)
After about 30 minutes, add the corn to the pot and put the lid back on for about 5 minutes, until the corn is heated through. Stir everything, salt to taste, and serve over rice. Garnish with shredded cheddar and sour cream if desired.
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