Wednesday, October 26, 2011

Indian Chicken Stew (Crockpot)

Wow - this slightly spicy stew is aromatic, robust, and flavorful! I love the contrasting textures between the chicken, vegetables, and beans - delicious!

I've been freezing half of every batch of stew I make lately in muffin tins. Then, I pop out the little pucks of soup and transfer them to a freezer bag. This is going to be great for quick meals in the fall and winter, since all I have to do is pop a few pucks of soup into a bowl and reheat. I can't take credit for this idea though, I found it on my latest addiction - Pinterest.

Indian Chicken Stew (Crockpot)
·4 boneless, skinless chicken breasts, cut into bite-sized pieces
·1 medium onion, chopped
·1½ tsp minced garlic
·5 tsp curry powder
·2 tsp ground ginger
·½ tsp salt
·¼ tsp pepper
·2 cans garbanzo beans, rinsed and drained
·2 - 14.5oz. cans diced tomatoes
·1 cup chicken broth
·1 bay leaf
·1 TBS lime juice
·1 - 9oz. package fresh spinach
·Cooked brown rice

Add ingredients from chicken to lime juice to a 6-quart crockpot. Stir. Cover and cook on high for 4-5 hours, or on low for 8-10 hours.

Stir in spinach leaves and let sit for 2-3 minutes to wilt. Serve over hot cooked brown rice.

Recipe slightly adapted from Better Homes and Gardens, September 2010.