Pow Wow Potluck
Get ready to wow your guests with the vibrant and flavorful "Pow Wow Potluck," a hearty, crowd-pleasing dish perfect for potlucks, family dinners, or casual gatherings! This one-pot marvel combines tender, seared chicken thighs with a colorful medley of bell peppers, sweet corn, black beans, and juicy diced tomatoes, all simmered in a boldly spiced broth infused with cumin, paprika, chili powder, and garlic. The slow simmering ensures the chicken becomes irresistibly tender, while optional fresh cilantro and lime add a bright, zesty finish. Serve this savory stew over a bed of fluffy white or brown rice, and let the layers of flavor speak for themselves. With minimal prep and easy cleanup, this versatile recipe will become your go-to for feeding a hungry crowd with ease and flair.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1 can (14.5 oz) diced tomatoes (canned, with juices)
- 3 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup, chopped (optional) fresh cilantro
- 1 whole, juiced (optional) lime
- 4 cups white or brown rice (cooked, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Add the chicken to the pot and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Stir in the red and green bell peppers and sauté for another 4-5 minutes until the vegetables are slightly tender.
Add in the corn, black beans, diced tomatoes (with their juices), and all the spices: cumin, paprika, chili powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pot, submerging them into the liquid.
Cover the pot with a lid, reduce the heat to low, and let it simmer for 25 minutes, stirring occasionally.
Remove the lid and check if the chicken is fully cooked (internal temperature should reach 165°F/75°C). If done, shred the chicken directly in the pot using two forks, or alternatively, remove it, shred, and return it to the pot.
Stir everything together and taste to adjust seasoning, adding more salt or spices if needed.
Optional: Add chopped fresh cilantro and a squeeze of lime juice for added freshness.
Serve hot over a bed of cooked white or brown rice. Enjoy!
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6230 mg | 271% | |
| Total Carbohydrate | 416.5 g | 151% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 52.5 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 570 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5991 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
