2 tsp olive oil
6 (approx. 2 lbs) bone-in, skinless chicken thighs
1 medium onion, chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, crushed
3/4 tsp ground cumin
1/2 tsp dried oregano
1 lb medium-size red potatoes, quartered
1 can cannellini beans, rinsed and drained
1 can whole-kernel corn, drained
1 can chicken broth
1 tsp salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro, chopped
In a deep skillet, heat the oil over medium-high heat. Add the chicken and cook 6 to 8 minutes until browned on both sides. Transfer to a plate.
Add the onion, jalapenos, garlic, oregano, and cumin to skillet and cook over medium heat, uncovered, until the onion is golden in color. This will take about 5 minutes; stir occasionally during this time.
Return chicken to the skillet and add the potatoes, beans, corn, chicken broth, and salt; heat to boiling. Reduce the heat to medium-low and simmer, covered for 15-20 until the potatoes are fork tender and the chicken is cooked through. Stir occasionally during this time.
Stir in the tortilla chips and cook, uncovered, 2 to 3 minutes until the stew is slightly thickened.
Add the cilantro just before serving.
Yield: 6 servings
Per serving: Approximately 365 calories, 44 g carbs, 31 g protein, 7 g fiber
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.