Festival Foods ad 01/01/2021 - 01/31/2021 - NO LONGER VALID - page 12 *

thumbnail - Festival Foods Flyer - 01/01/2021 - 01/31/2021 - Sales products - tortillas, soup, salad, milk, butter, bell peppers, sweet potato, corn tortillas, chicken broth, broth, jalapeño, cilantro, cloves, cumin, adobo sauce, chicken thighs, calcium, magnesium, zinc, vitamin B12, avocado. Page 12.
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BY LISA FABIAN creamy Mexican CHİCKEN anD corn CHOWDer From One Pot Recipes by Ellen Brown ($24.95, Sterling Epicure, 2018) one-POT MEALS 3 Tbsp unsalted butter 14 Ib boneless, skinless chicken thighs, cut into 1-inch cubes 2 red bell pepper, seeds and ribs removed, diced 2 yellow bell pepper, seeds and ribs removed, diced 1 large onion, diced 2 garlic cloves, minced 30 min prep time 2 tsp ground cumin serves 6 2 tsp dried oregano, preferably Mexican oregano 2 medium sweet potatoes, peeled and cut into 34-inch dice 22 c low-sodium chicken broth minimum effort, maximum taste 2 canned chipotle chilis in adobo sauce, finely chopped 1 Tbsp adobo sauce 1 (15 oz) can cream-style corn 1 c fresh corn kernels (from 2 ears), or substitute frozen kernels 2 c whole milk Salt and freshly ground black pepper, to taste A sink full of dishes is no way to end family dinner. After all, who wants to spend the evening cleaning up the kitchen? Try these less-mess recipes for uncomplicated meals. 3 Tbsp chopped fresh cilantro, for serving (optional) 1. Heat butter in a saucepan over medium-high heat. Add chicken, and cook for 2 minutes, or until chicken is opaque. Add red and yellow bell peppers and onion. Cook, stirring frequently, for 2 minutes. 2. Add garlic, cumin, and oregano. Cook, stirring constantly, for 1 minute, or until onion is translucent. Add sweet potatoes, broth, chipotle chilis, and adobo sauce to saucepan, and stir well. 3. Bring to a boil over medium-high heat. Reduce heat to low and simmer soup, covered, for 20 minutes. Add creamed corn, corn kernels, milk, and simmer for 5 minutes, or until chicken is cooked through and no longer pink and vegetables are tender. 4. Season with salt and pepper, and serve immediately, sprinkling each serving with cilantro, if desired. Kitchen Note: Chipotle chilis (smoked jalapeño chilis) add a smoky dimension to this creamy corn-flecked chowder. Substitute one (4 ounce) can of chopped mild green chilis, drained, for the chipotle chilis and adobo sauce for a less spicy soup. Warm corn tortillas and a salad with avocado work well to complete the meal. Per serving: 362 Calories, 28 g Protein, 38 g Carbohydrates, 4 g Fiber, 13 g Total fat (6 g sat), 677 mg Sodium, ***** Vitamin A, B3 (niacin), B6, C, Phosphorus, **** Vitamin B12, *** Vitamin B2 (riboflavin), ** Vitamin B1 (thiamine), Magnesium, Potassium, Zinc, * Calcium, Folate, Iron 12 JANUARY 2021

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