A whole rotisserie chicken is a delicious meal all on its own.  It is also makes for a great starting point for many delicious, healthy secondary meals. Every time I decide to make a rotisserie chicken in the Ronco Showtime Rotisserie, I always double up and make two instead of one. Then later on in the week, I have some cooked protein ready for a quick meal…perfect for those nights we are out late or just don’t feel like cooking. 5500

Here’s a quick and easy recipe for Rotisserie Chicken Chili Stew that will be ready in under 30 minutes using a precooked rotisserie chicken.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium jalapeño pepper, minced
  • 2 medium red bell peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • juice of 2 limes
  • 1 can black beans, drained
  • 2  14oz can diced Mexican seasoned tomatoes
  • 1 cup frozen corn
  • 1 rotisserie chicken, skin removed and meat shreddedronco rotisserie recipe, chicken chili stew, leftover rotisserie recipe, easy chicken stew

Instructions

  1. Add the olive oil to a large soup pan and heat it over medium-high heat. Add the bell pepper, jalapeño, onions, and garlic. Sauté until soft, about 5 minutes. Season the vegetables with salt and pepper, to taste.
  2. Stir in cumin, coriander and chili powder. Continue to sauté for 1 more minute to toast the spices.
  3. Stir in the chicken stock and lime juice. Bring to a simmer, then add beans, tomatoes (& juices) and corn. Simmer for additional 10 minutes.
  4. Stir in the shredded rotisserie chicken and simmer until heated through, about 5 more minutes.
  5. Taste and adjust seasoning. Serve warm.

Enjoy,

Chef Paja Sanchez

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