Southwest Chicken Stew

Here's something new that I tried just this evening. I wasn't too sure about how it would turn out but in fact it was delicious! Originally found online in a random web recipe search (I think it was from the Good Housekeeping magazine):

Southwest Chicken Stew


Ingredients:

1 teaspoon olive oil
6 large skinless, boneless chicken thighs (about 2 pounds), trimmed and cut up
1 medium onion, chopped
2 jalapeño chiles, seeded and minced
2 garlic cloves, crushed with garlic press
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound medium red potatoes, cut into 1 1/2-inch pieces
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 can (15 1/4 ounces) whole-kernel corn, drained
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 teaspoon salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro leaves, chopped


Directions:

1. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

2. To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

3. Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

4. Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Serving: 6 main-dish servings
Cook Time: About 30 minutes
Total Time: About 55 minutes