Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chile chicken stew. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. I like to think of this warm & cozy chicken and hatch chile stew as the perfect rainy day meal! Green Chile Chicken Stew recipe uses our Organic Chicken Bone Broth.
Chile Chicken Stew is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chile Chicken Stew is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chile chicken stew using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chile Chicken Stew:
- Prepare 3.5 pounds chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt
- Make ready an additional 1 teaspoon kosher salt
- Make ready 2 teaspoons neutral flavored oil
- Get 1 medium onion, peeled, halved, and cut into 1/4-inch wide slices
- Take 1 large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.)
- Prepare 2 medium tomatoes, cored and quartered
- Take 5 cloves garlic, peeled and crushed
- Prepare 1.5 teaspoons dried pasilla chile powder
- Make ready 1/2 teaspoon ground achiote
- Prepare 1 bay leaf
- Make ready optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness
- Make ready 1.5 Tablespoons fresh lime juice (about 1 lime)
- Take 1.5 cups water
This recipe for green chile chicken stew is a play on the green chicken pozole that I love. I could not prepare a hearty stew without adding carrots and celery into the mix. All the big flavors from a south-of-the-border Posole are found in this freezer-friendly stew. Ideal for feeding a crowd during a gameday party.
Instructions to make Chile Chicken Stew:
- In a large pot, bring your oil up to medium high heat and sear the chicken on both sides for 4 minutes per side, or until golden brown.
- Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent.
- Add the pasilla, achiote, and bay, (and chipotle if you're using it) and stir it into the rest of the ingredients, and let them bloom a bit in the hot oil.
- Add the lime juice, water, and 1 teaspoon kosher salt, give the mixture a couple of stirs, and cover completely until you hear the stew boiling (should be 5 to 7 minutes).
- At that point, set the lid slightly askew (like an 1/8" opening on one side), turn the heat down to medium low, and simmer for 25 to 30 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly.
- Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor. About halfway into this last simmer period is when you should taste the stew and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract.
- Taco style. :)
- Enjoy!
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner. Serve stew over rice and garnish with cilantro leaves. Cut up chicken, onion, pepper and garlic; cook in oil. The Green Chile Chicken Stew with potatoes, peppers, and chunks of chicken.
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