Thursday, August 25, 2011

Roasted Hatch Green Chili Chicken Stew

So I've been daydreaming about using my Hatch green chilies, I've read multiple recipes and I've come up with this Hatch Green Chili Chicken Stew. I don't care for white potatoes so I'm using corn and pinto beans instead. If I'm going to use flour to thicken anything, it's going to be whole wheat. So here is my version of...
Roasted Hatch Green Chili Chicken Stew
Carrots - 2
Onion - 1 lg. or 2 small
Celery - 3
Garlic - 1 lg. clove
Roasted Hatch peppers - 1 hot and 3 mild
1.5 lbs chicken (I had 12 ounces of chicken sausage and 1 large chicken breast diced small)
Whole wheat flour - about 2 T
Cumin - 1.5 t
Coriander - 1.5 t
Chicken stock - 1 qt
Corn - 1 can
Pinto Beans - 1 can
Salt and Pepper - to taste
Now I cooked my carrot, celery and onions in oil in one pot till just tender then added the garlic and cooked till fragrant. I browned my chicken in another pot till cooked and then added it to the pot with the veggies. The reason I did this was because I forgot I had a really awesome cast iron Dutch oven until after I started cooking my chicken. Anyway, then I added the peppers, cumin and coriander and then sprinkled the flour over the mixture and stirred really well. Next I added the chicken stock and corn. Then I brought it all up to a boil, covered it and reduced to simmer. The whole process took about 30 minutes. I am going to cook it that way for at least an hour, maybe longer before I add the beans. I may add a little more chicken stock depending on how it looks when it is all done.
I think I will serve it with a spoonful of sour cream and maybe a little lime and cilantro. I think it will be a nice refreshing stew.

1 comment:

  1. So the consensus from my family was that this dish was "spicey good". Success!!!