Chicken Fajita Stew Recipe
A very flavorful waist friendly stew that is gluten-free. Serve with your favorite toppings!
Servings: 4
Calories: 338kcal
Ingredients
- 2 tbsp Olive oil
- 1.5 lbs Chicken breasts boneless, skinless, cut into strips
- 1/2 tsp Salt or more, to taste
- 1/2 tsp Fresh ground pepper or more, to taste
- 3 Bell peppers various colors or your favorite, sliced
- 1 Onion large, sliced
- 6 cloves Garlic minced
- 1 tbsp Taco meat seasoning
- 1 Poblano pepper Blackened and skinned, chopped
- 1.5 cups Chicken broth
- 12 oz Salsa
Instructions
- Roast the poblano pepper, blistering the skin over flame or on broil in the oven until it starts to blacken all over
- Remove poblano and wrap in plastic wrap to sweat. After approx. 15 minutes the skin will release, easily peeling off leaving you with roasted pepper. When cool, cut into slices
- Heat a large pot to medium-high heat and add the oil.
- Add chicken and season with half of your salt and pepper.
- Cook, turning until browned on all sides Approx. 5 minutes. Transfer to bowl or plate.
- Add poblano, bell pepper, and onion, season with remaining salt and pepper. Cook until tender and starting to carmelize, 5 to 7 minutes.
- Add garlic and taco seasoning and sautee for approx. 1 minute until fragrant.
- Add broth and deglaze pot, scraping any bits stuck to the bottom of your pot.
- Add chicken back to pot as well as any collected juices.
- Bring to a boil then reduce to a simmer and continue to cook uncovered until chicken is cooked through. Approx. 15-30 minutes depending on how the chicken was cut.
- Remove chicken from pot and chop or shred and return to pot.
- Season with additional salt and pepper to taste and serve.
Nutrition
Calories: 338kcal | Carbohydrates: 17g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1467mg | Potassium: 1241mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3422IU | Vitamin C: 151mg | Calcium: 63mg | Iron: 2mg