Mexican Chicken Stew and Iced Lemon Grass Tea Recipe

Mexican Chicken Stew

• 2 pounds skinless boneless chicken breasts,
•     cut into 1 1/2-inch piece
• 4 medium russet potatoes, peeled and cut very small
• 1 (15 ounces) can mild salsa
• 1 (4 ounces) can dice green chiles
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 (8 ounces) can tomato sauce
• Mix all ingredients together in a crockpot. Cook on LOW for 8 hours.
• Serve with warmed flour tortillas.

Iced Lemon Grass Tea

• 8 stalks fresh lemongrass
• 1-quart water
• 2 tablespoons granulated sugar, or to taste
• Rinse lemongrass stalks; slice into thirds. Crush stalks with a side of cleaver or mallet; place in a saucepan with the water. Bring to boil over high heat. Reduce heat and simmer for 30 minutes.
• Add sugar, stirring to dissolve. Cool, strain, and serve over ice.

Share this post