HERDEZ® Roasted Pasilla Chicken Stew

HERDEZ® Roasted Pasilla Chicken Stew

6

"This simple stew will send your taste buds through the roof! The pasilla chile sauce adds a mild heat that can easily be adjusted with the addition of hot sauce. This recipe is adaptable to whatever beans you happen to have on hand. This stew is gluten-free, but none of your guests will ever suspect!"
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Ingredients

7 h 35 m servings 300 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a 3-quart slow cooker, combine chicken, chicken stock, cooking sauce, onion, chiles, and garlic.
  2. Cut corn tortillas into thin strips and add to slow cooker, stirring to combine. Add 1/2 cup water to the pasilla sauce jar, close lid, and shake to incorporate any leftover sauce; add to the slow cooker.
  3. Cook 6 to 7 hours on Low, or until the chicken is nearly cooked. Pull out and shred using fork and knife on a cutting board. Return chicken to pot along with rinsed corn and beans.
  4. Cook an additional 1 to 2 hours, or until the chicken is thoroughly cooked and broth is slightly thickened.
  5. In pot with tight-fitting lid, heat olive oil over medium high heat. Add rice and brown, about 8 minutes, stirring often to prevent burning. Add 2 cups water, bring to boil, then cover and turn off stove, leaving pot on hot burner. Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.
  6. To serve, place rice in bowl, ladle stew over all, and garnish as desired

Reviews

6
  1. 6 Ratings

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Most helpful positive review

This has a nice chili flavor, and it would be a great alternative to beef chili. Cannellini beans or Great Northern beans would be good in this, too. Use uncooked rice in the stew if you want ...

Most helpful critical review

Just okay. I had to add a can of Rotel to the leftovers to get hubby to eat the next day

This has a nice chili flavor, and it would be a great alternative to beef chili. Cannellini beans or Great Northern beans would be good in this, too. Use uncooked rice in the stew if you want ...

This is just delicious and so easy, too. If, like me, stew is sometimes too thick and almost gummy for you, you will like this recipe. Before putting over the rice, it is almost soup-like unless...

Just okay. I had to add a can of Rotel to the leftovers to get hubby to eat the next day

Great flavor. Once you add hot sauce, lime juice, and cheese it's wonderful! This is a great recipe if your wanting chicken stew.

This recipe came out pretty good. My sauce did not thicken up so it was more like a soup than a stew. I was nervous about adding the corn tortillas when I did but no worries. It did need salt fo...

This was a huge hit in my house. The only thing I did differently was omit the Cannellini beans because I forgot to prepare them ahead of time. I already knew I liked the Pasilla sauce but the...