Sunday, January 6, 2008

Green Chile Chicken Stew

Green Chile Chicken Stew

By Evan Rich


     1 small chicken, cut into at least 8 pieces
     1 quart chicken stock
     2 Tablespoons oil
     1 large onion, chopped
     1 cup green chiles
     2 Tablespoons flour
     3 cloves garlic, minced
     3 large russet potatoes, peeled and cubed
     1 teaspoon ground cumin
     1 ½ teaspoons fresh crumbled oregano
     Salt and pepper
     Tabasco sauce
     1 cup grated jack cheese
     1 bunch scallions, coarsely chopped
     ¼ cup coarsely chopped cilantro leaves
     ½ cup sliced radishes



Cook chicken in stock until meat is cooked through, about 30 minutes. Remove chicken and shred meat, and reserve the stock.

Heat oil in a heavy bottomed pot over medium heat. Add the onions and sweat. Add the chiles and continue to cook until most of the liquid has evaporated. Add the flour and stir until the vegetable mixture is completely covered and the flour has had a chance to cook, about 5 minutes. Stir in the garlic. Add about half of the reserved stock. Bring to the boil and then add the potatoes, cumin and oregano, and simmer gently for about 20 minutes or until the potatoes tender. Add the chicken and season with salt and pepper and Tabasco sauce. Serve in bowls and top with the cheese, scallions, cilantro, and radishes.

Adapted by

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 30 minutes

Round Out the Meal:
With a tossed green salad.

Kid Friendly:
Omit the Tabasco sauce.

Wine Pairing:
A Sancere.

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