Karol Smith
Tex-Mex Chicken and Wild Rice Stew with a Dash of Avocado Delight
“`html
This hearty Tex-Mex Chicken and Wild Rice Stew combines the robust flavors of Tex-Mex cuisine with wholesome wild rice, tender chicken, and a delightful hint of creamy avocado. Perfect for a cozy dinner, this stew is both nutritious and comforting.
Ingredients:
– 2 tablespoons olive oil
– 1 pound chicken breast, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 jalapeño, seeded and finely chopped
– 1 cup wild rice, rinsed and drained
– 1 can (14.5 ounces) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 avocado, diced
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the diced onion to the same pot and sauté for about 3 minutes until softened. Add the minced garlic, red bell pepper, yellow bell pepper, and jalapeño. Cook for another 5 minutes until the vegetables are tender.
3. Stir in the wild rice, diced tomatoes (with their juice), and chicken broth. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let it simmer, covered, for about 45 minutes, or until the wild rice is tender and has absorbed most of the liquid.
5. Return the cooked chicken to the pot and stir to combine. Cook for an additional 5 minutes to allow the flavors to mingle.
6. Serve the stew hot, garnished with diced avocado and fresh cilantro. Add a squeeze of lime juice for an extra burst of flavor.
Enjoy this savory and satisfying Tex-Mex Chicken and Wild Rice Stew, a perfect meal for any occasion!
“`
