GREEN CHILE CHICKEN STEW
This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!
Provided by Georgette
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h10m
Yield 8
Number Of Ingredients 15
Steps:
- Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
- Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g
CHICKEN-CHILE STEW
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
- Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
- Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
- Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
- Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.
GREEN CHILE CHICKEN STEW
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
- Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
- Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
- Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
- Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.
SOUTHWEST CHICKEN AND CHILI STEW
Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g
CHICKEN AND PEPPER STEW
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
- Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
- Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN & CHILE PEPPER STEW
A shredded chicken and potato stew in a spicy, velvety chile pepper sauce prepared with cheese, garlic, and nuts with an extra zing from the orange juice and lime juice. Great for cold, winter days. The recipe originally came from a cookbook that I picked up at the library. I can't remember the name of the book, but from what I remember the chef traveled extensively in South America, trying traditional dishes and then created his own modern, upscale versions for his restaurant, keeping the best elements from the traditional versions. I also made some minor changes to better suit my family's tastes. Update: I have changed the name of this recipe from Ají De Gallina (Peruvian Chicken & Chile Pepper Stew) which was the name given to the original recipe that I adapted here, because people kept posting negative ratings that seemed based exclusively (or nearly so) on this dish's lack of authenticity rather than on the quality of the dish, even after I posted in the intro that the dish was indeed not traditional. I hope under the new name people will be more willing to enjoy it for what it is, rather than getting so wrapped up in where the recipe comes from. Cheers.
Provided by littleturtle
Categories Stew
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
- Decrease heat to low and simmer until the chicken is tender (50 minutes).
- Remove chicken from pot and set aside to cool.
- Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
- Using two forks, shred the chicken (removing any meat clinging to the bones).
- In a small mixing bowl, combine the orange juice and lime juice.
- Break the chiles into pieces and soak in the juice mixture for 20 minutes.
- Transfer to a blender and blend until smooth; set aside.
- In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
- Add the garlic and cumin and sauté for another minute.
- Soak the bread in the evaporated milk.
- Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
- Skim off any fat that may have risen to the surface on the cooling stock.
- Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
- Add the chicken meat, and let simmer 10 more minutes.
- Ladle the stew into bowls and garnish with the sliced eggs.
Nutrition Facts : Calories 1248.6, Fat 74.4, SaturatedFat 26.7, Cholesterol 293.5, Sodium 1747.2, Carbohydrate 86.5, Fiber 11.1, Sugar 13.6, Protein 61.7
CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW
Provided by Guy Fieri
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
- In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
- Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
- Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
BIRRIA DE POLLO (CHICKEN BIRRIA)
This birria de pollo is deeply flavorful, rich, hearty, a little smoky and just plain delicious. Birria is a Mexican stew that originated in Jalisco. It is traditionally made with goat, lamb, or beef.
Provided by Liv Dansky
Categories Mexican Soups and Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
- Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
- Meanwhile, chop remaining onion quarter. Set aside.
- Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 19.1 g, Cholesterol 69.9 mg, Fat 9.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 1 g, Sodium 1684.4 mg
CHILI CHICKEN STEW
Make and share this Chili Chicken Stew recipe from Food.com.
Provided by True Texas
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Skin and bone chicken. Cut in 1-inch pieces.
- Cook chicken, onion, pepper and garlic in oil until chicken loses its pink color.
- Add tomatoes, beans, rice, chili powder, cumin, picante sauce and salt to taste.
- Simmer 20 minutes.
- May serve in bowls with cheese, onion, avocado, sour cream or additional picante sauce.
Nutrition Facts : Calories 505, Fat 16.7, SaturatedFat 4.3, Cholesterol 92.8, Sodium 437.2, Carbohydrate 49, Fiber 8.9, Sugar 8.5, Protein 39.9
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