Chile Chicken Stew
Chile Chicken Stew

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chile chicken stew. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chile Chicken Stew is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chile Chicken Stew is something which I’ve loved my whole life.

Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Remove the chicken from the pot and allow it to cool. Saute the garlic, poblano peppers and onions.

To get started with this recipe, we must first prepare a few ingredients. You can cook chile chicken stew using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chile Chicken Stew:
  1. Prepare 3.5 pounds chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt
  2. Make ready an additional 1 teaspoon kosher salt
  3. Get 2 teaspoons neutral flavored oil
  4. Get 1 medium onion, peeled, halved, and cut into 1/4-inch wide slices
  5. Prepare 1 large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.)
  6. Prepare 2 medium tomatoes, cored and quartered
  7. Get 5 cloves garlic, peeled and crushed
  8. Take 1.5 teaspoons dried pasilla chile powder
  9. Take 1/2 teaspoon ground achiote
  10. Prepare 1 bay leaf
  11. Prepare optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness
  12. Take 1.5 Tablespoons fresh lime juice (about 1 lime)
  13. Prepare 1.5 cups water

Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside. Then add chopped chiles and chicken stock and bring to a boil. Method for this green chile chicken stew: My chicken stew method comes from Christy Jordan.

Instructions to make Chile Chicken Stew:
  1. 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.
  2. Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Taco style. :)
  8. Enjoy!

Then add chopped chiles and chicken stock and bring to a boil. Method for this green chile chicken stew: My chicken stew method comes from Christy Jordan. Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through. Heat the oil in a large, heavy saucepan over medium heat.

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