Mom's Spicy Chicken Tomato Stew

Mom's Spicy Chicken Tomato Stew

Recipe by Kariz0rz from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

10

10 servings

  • 2 pounds bone-in, skin-on chicken thighs
  • 4 cups water, or as needed to cover
  • 6 medium potatoes, peeled and cubed, or more to taste
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 small white onion, chopped, or to taste
  • 1 tablespoon chili powder, or more to taste
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 2 (14.5 ounce) cans cream-style corn

Instructions

  • Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
  • Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
  • Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutritional Facts

Per 10 servings

  • Calories: 321
  • Carbohydrate: 41g
  • Fat: 10g
  • Fiber: 5g
  • Protein: 19g
  • Sugar: 6g

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