You might not believe you could lose weight while on a diet plan which includes chicken stew (estofado de pollo) but it is achievable. The key is to not eat chicken stew (estofado de pollo) or other high calorie poultry every day but in moderation.

As an example, I allow myself high calorie food one day per week. I eat a calorie controlled diet 6 days a week, say 1500 to 1800 calories per day, and then on the 7th day, I eat anything – within moderation of course.

I have been sticking to this diet for the last 2 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise habits or taken any pills or diet aids. I have only been conscious of what I eat most days of the week and then eat whatever I feel like one day of the week.

I also find it is helpful if you have professional support when on a weight loss program and for that I signed up with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make chicken stew (estofado de pollo) which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Chicken Stew (Estofado de Pollo)

5 tablespoons lard or olive oil
2 small onions, chopped
10 small cloves garlic, peeled and chopped
3 1/4 pounds tomatoes, skinned, seeded and chopped
1 (8 to 10 ounce) jar pitted green olives
1/4 pound raisins
2 tablespoons granulated sugar
1 1/2 tablespoons dried thyme (or substitute oregano)
2 to 2 1/2 tablespoons broken cinnamon sticks
Salt to taste
1/4 pound whole almonds
1 (2 1/2 to 3 pound) chicken, cut into serving pieces
    with 3/4 of skin removed
Garlic salt
1/2 (7 ounce) can pickled serrano chiles (or substitute
    slightly more canned jalapenos)
1/4 cup parsley, minced

Heat half the fat in large pot over medium heat. Add onions and garlic; cook until just soft but not browned. Add tomatoes.

Chop half the olives and raisins (reserving remaining portions), add them to pot and continue to cook for 2 minutes. Add sugar, thyme, cinnamon sticks and salt, and cook 5 minutes; allow to cool.

Meanwhile, boil almonds for 5 to 10 minutes, allow them to cool; remove the skins.

Place cooled sauce mixture and half the almonds in a blender and blend for 1 minute. You may have to do this in 2 batches.

Sprinkle chicken pieces with garlic salt and fry in remaining lard or oil over medium to medium-high heat in a large pot or Dutch oven until well browned.

Strain blended sauce into pot with chicken. Add to pot the reserved whole olives, raisins and almonds, half-can of chilies with juice, and parsley; simmer, covered for 20 minutes, or until chicken is tender and sauce has thickened.

Serve over white Oaxaca.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.