15m
PREP TIME
40m
COOK TIME
222
CALORIES
11
INGREDIENTS
15m
PREP TIME
40m
COOK TIME
222
CALORIES
11
INGREDIENTS
Ingredients 10 (1 cup) Servings
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
- 2 tablespoons ají amarillo paste
- 1 1/4 teaspoons McCormick® Garlic Salt
- 3/4 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon McCormick® Ground Cumin
- 4 cups cubed peeled potatoes
- 3 cups Kitchen Basics® Original Chicken Stock
- 1 1/2 cups frozen peas and carrots
- 2 tablespoons chopped fresh mint
INSTRUCTIONS
- 1 Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add ají amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
- 2 Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.
NUTRITION INFORMATION
(per Serving)
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