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/