Peruvian Stew

Photo of Peruvian Stew

Peruvian Stew


8 C home made or low-sodium chicken broth
2 pounds boneless skinless chicken breasts
3 ears corn, husked and cut into 1-inch rounds
1 red bell pepper, cut into 3/4-inch chunks
2 poblano peppers, cut into 3/4-inch chunks
1 T chipotle pepper with adobo
juice of half a lemon
3/4 C roughly chopped flat leaf parsley


Put broth and chicken in a large pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. Transfer to a plate and cool. Skim broth.

Add corn and bell peppers to broth and bring to a boil. Reduce heat to simmer and cook until peppers and corn are tender, about 5 minutes.

Meanwhile, shred chicken.

Return shredded chicken to pot and stir in chipotle pepper with adobo to taste. Add lemon juice. Ladle into bowls and garnish with parsley.


6 Servings
Calories: 257
Sodium: 50

Nutritional calculation made with home made chicken broth.

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