When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make&mdash;just round out the meal with a fresh tossed salad. &mdash;Taste of Home Test Kitchen

Spicy Chicken Stew

chicken

garlic

olive oil

(15 ounces) garbanzo beans

(14-1/2 ounces) diced tomatoes

lime-garlic salsa

cumin

cilantro

Sour cream, optional

Wow! Wow! Wow! My wife could not stop saying &quot;Yum!&quot; throughout the meal. Followed the recipe but used mild salsa (1.5 cups), fire-roasted Rotel, a small onion diced, 3 Tbsp. tomato paste, 1.5 tsp salt, 1/2 cup frozen corn kernels. It was THE BOMB!

What a quick and great recipe!  Thanks for sharing.  I only had boneless, skinless chicken breasts, not thighs.  Still turned out amazing!

Very quick, spicy, and yummy!  I substituted seasoned black beans for the chick peas and it turned out well.

Very good. Used chicken thighs browned and simmered with the garlic; served with sour cream, corn muffins with cilantro butter. Will make again!

I made this at DH's request. It was pretty good. I used 3 boneless, skinless chicken breasts, added 2 sliced carrots and used regular salsa rather than try to find "lime garlic salsa". I didn't have and cilantro, so I ommitted that. All in all very good, quick, and easy! Even my 15 month old liked it! I served with warm rolls.

spicy chicken stew

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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