Roasted Pepper Chicken Stew

Here is a nice, thick and meaty chicken stew recipe that you can drop right into the crockpot. Very easy to make for cooler autumn and winter nights when you want to get the meal started early and then simply relax and wait for it to be done. This stew comes out nice hearty, but if you want to think the consistency, add in some warm chicken broth. Feel free to play with the seasonings as well. Chili powder would work great with this dish.

Ingredients

1 pound chicken breast, sliced into chunks
4 jalapeno peppers, sliced in half lengthwise
4 anaheim peppers, chopped
4 Roma tomatoes, sliced in half lengthwise
2 medium red onion, chopped
3 large carrots, peeled and chopped
2 cups chicken broth
1 cup white rice, uncooked
4 garlic cloves
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon fresh dill
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
1 egg, beaten

Cooking Directions

Heat a crock pot to medium heat and add chicken broth, rice and carrots.
Heat a saute pan to medium-high heat.
Season chicken with salt and pepper and saute 3-4 minutes per side. Add chicken to the crock pot.
Reduce heat on saute pan to medium. Add 1 tablespoon butter with onion and anaheim peppers. Saute about 5 minutes or until onions are soft and add to crock pot.
Preheat oven to 350 degrees.
Bake garlic, jalapeno peppers and tomatoes skin side up for 20-30 minutes.
Remove skins from tomatoes and jalapenos and add to crock pot.
Garlic will be soft so you can squeeze it right out of the casing into crock pot.
To crock pot add cinnamon, nutmeg, dill, cumin and paprika.
Stir up the contents of the crock pot and slow cook about 3 hours.
About 10 minutes before serving, stir in the scrambled egg and cover.