Ingredients
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