This powerful vegetable stew has a good sized spicy kick from the roasted jalapeno peppers, which along with the roasted red bell, pervades the broth and infused the other vegetables with their telltale flavors. The pale ale brings a subtle flavor of its own. The alcohol will cook off, but if you prefer to cook without the ale, simply substitute an equal amount of chicken stock.
Roasted Pepper-Chicken-Pale Ale Stew
- 2 medium chicken breasts
- 2 tablespoons Cajun seasonings
- 1/2 teaspoon salt
- 1 teaspoon olive oil (or lower calorie spray oil)
- 2 carrots, chopped
- 2 red onions, chopped
- 2 jalapeno peppers, roasted and chopped
- 1 red bell pepper, roasted and chopped
- 1 teaspoon garlic, minced
- 12 ounces Pale Ale
- 1 cup chicken stock
- 1 tablespoon Cajun seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt to taste
- Heat a large grill pan to medium heat and add olive oil (or coat with spray oil).
- Season chicken breasts with 2 tablespoons Cajun seasonings and 1/2 teaspoon salt.
- Sear the chicken breasts about 2 minutes per side to brown. Remove from heat and chop.
- Add chopped chicken to a slow cooker. Add all remaining ingredients. Mix well.
- Heat to medium heat and cook 3.5-4 hours, or until chicken and vegetables are tender.
- Salt to taste and serve!
NOTE: This version of the stew has a thinner broth consistency, which is more like a soup. If you'd like it a bit thicker, include a couple of small chopped potatoes. The starches will help thicken up the broth.