You are here: Home » Recipes » Southwestern Chicken Stew Southwestern Chicken Stew Yield servings PrintEmail Ingredients 1 whole fryer chicken, cut up (3 4 lbs)2 tablespoons vegetable oil, plus more if needed for sauteing2 medium onions, sliced thin2 cloves garlic, minced2 -- jalapeno peppers, seeds and ribs removed and chopped fine1 -- 14.5 ounce can diced tomatoes, with juice1 tablespoon dried oregano (preferably Mexican)2 teaspoons ground cumin1 teaspoon ground coriander seed1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves4 cups chicken stock or good quality canned broth1/4 cup fresh squeezed lime juice (about 2 large California limes)2 small zucchini (about 1/2 lb), cut lengthwise and then into 1/4 inch slices1/2 cup fresh or frozen corn1/2 teaspoon fresh grated lime zest1/2 cup fresh cilantro, chopped rough2 -- fresh California Haas avocados, peeled, seeded and cubed Instructions Season the chicken with salt and pepper. Heat the oil over medium-high heat in a large soup pot or dutch oven until hot, but not quite smoking. Add half of the chicken pieces to the pot and brown on all sides (about 4-5 minutes total). Remove the browned chicken to a platter and set aside. Add the rest of the chicken and brown in the same manner. Remove the chicken and set aside. Turn the heat down to medium and add the onions (add a tablespoon more oil if the pan is dry). Saute the onions in the hot oil until translucent, stirring occasionally so they do not burn. Add the garlic and the jalapenos and continue sauteing for 2 minutes more. Add the tomatoes and their juice, along with the oregano, cumin, coriander seed, cinnamon and cloves. Stir to combine. Cook this vegetable and spice mixture over medium-high heat until the tomatoes are soft, about 5 minutes. Add the chicken broth, lime juice and the chicken to the pot. Bring the stew to a boil and turn the heat down to low. Cover and simmer the stew for 25 minutes, or until the chicken is cooked through. During the last 5 minutes of cooking, add the zucchini, corn and lime zest. Just before serving, add the cilantro. To serve ladle into large soup bowls. Top with a few cubes of the avocado.