South Western Chicken.

What you'll need

EQUIPMENT

  • 5 Gallon POT(T95 Engine compressor will work)

  • Heating element (stovetop)

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 large onion, peeled and chopped

  • 4 cloves garlic, minced

  • 1 1/2 pounds boneless skinless chicken breasts
    No need to chop - you cook it in the stew!

  • 2 1/2 cups sliced carrots

  • 3 cans Chopped Green Chiles (4.5-ounce cans)

  • 28 ounces crushed tomatoes

  • 3 quarts chicken stock

  • 1 TABLESPOON ground cumin

  • 0.5 teaspoons turmeric

  • 1.5 teaspoons sea salt

  • 4 cups chopped cabbage
    HINT Use a DIY "coleslaw" bag for pre-chopped cabbage

  • 1 broccoli thing, finely chopped

    (OPTIONAL GARNISH)

  • 2 avocados, peeled and diced


What to do

  1. ADD TO POT
    Olive Oil, Onion, Garlic

  2. HEAT
    OVER MEDIUM HEAT

  3. SAUTEE
    6 to 8 minutes to soften

  4. ADD TO POT
    Chicken Breasts, Carrots, Chilies, Tomatoes, Chicken Stock, Cumin, Tumeric, Salt

  5. STIR

  6. BRING TO A BOIL

  7. REDUCE HEAT TO SIMMER

  8. COVER

  9. SIMMER FOR 30 MINUTES

  10. REMOVE CHICKEN
    Shred chicken with fork and return to pot

  11. ADD TO POT
    Broccoli, Cabbage

  12. SIMMER FOR 20 MINUTES

  13. TURN OFF HEAT

  14. REMOVE POT FROM HEAT

  15. SERVE
    (with Avacado if desired)

Servings

About 10 Bowls


ADAPTED FROM:

https://www.aspicyperspective.com/wprm_print/61835/