Chupe Stew

Ingredients

• 1 Red Bell Pepper
• 2 Celery Stalks
• 1 Shallot
• 5 Cilantro Sprigs
• 6 oz Green Beans
• 2 oz Corn Kernels
• 2 Chicken Breasts
• 1 Tbsp. Chupe Seasoning
• 5 oz Canned Evaporated
• Whole Milk
• 1 oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper
• produce and pat dry. Stem, seed, and dice red pepper into 1”

Instructions

1. 1

   Roasted chicken pairs great: with a glass of red Burgundy, Chardonnay, or Pinot Noir. For those who prefer beer, a classic Corona and lime should work just Carbohydates: 31g South American Chicken Chupe With Cilantro, Corn, Red Peppers, and Mild Chipotle Cream Sauce 1 Red Bell Pepper 5 Cilantro Sprigs 6 oz. Green Beans 2 oz. Corn Kernels 2 Chicken Breasts 1 Tbsp. Chupe Seasoning 5 oz. Canned Evaporated 1 oz. Grated Parmesan Our fragrant Chupe

2. 2

   Seasoning is a blend of 3: parts cumin, 1 part chipotle powder, and 1 part garlic

3. 3

   Prepare the Ingredients: produce and pat dry. Stem, seed, and dice red pepper into 1” pieces. Cut celery at an angle (bias) into ¼” thick slices. Peel and halve shallot. Slice shallot into thin strips (julienne). Stem and coarsely chop cilantro. Trim ends on green beans. Drain corn. Rinse chicken, pat dry, and season with a pinch of salt and pepper.

4. 4

   Sear the Chicken: Warm a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook for 3-4 minutes on each side or until deep brown. Transfer chicken to prepared browned bits left on the bottom of the pan will add great flavor

5. 5

   Roast Chicken and Beans: Place seared chicken and green beans on prepared baking sheet. Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper. Bake in oven for 10-12 minutes, or until chicken reaches a minimum internal temperature of 165

6. 6

   Cook the Vegetables: Return pan used to sear chicken to medium-high heat and add red bell pepper, celery, shallot, corn kernels, and Chupe seasoning. Cook, stirring occasionally, for 5-6 min- utes, or until vegetables begin to soften and brown.

7. 7

   Make the Sauce: Add evaporated milk, ¼ cup water, and half the cilantro to pan and bring to a boil. Reduce heat to medium and cook until sauce thickens, about 5-7 minutes. Add half the Parmesan cheese to sauce and season to taste with salt and

8. 8

   Plate the Dish: Arrange sauce and vegetables on the plate and top with chicken breast. Garnish with remaining cilantro and Parme- san and serve green beans on the side.