Recipe By : Cook's Magazine May 1988
Serving Size : 4 Preparation Time :1:00
Categories : Fall First Course
Mexican Stew
Winter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken drumsticks (2 lb)
1 sm Onion
3 cl Garlic
16 oz Canned cannellini beans, white
- kidney beans, or pinto beans
Salt
Fresh ground pepper
1 tb Oil
2 tb Chili powder
2 c Cherry tomatoes
1/4 cup Fresh coriander leaves -- chopped
Garnishes - Use Any Or All:
Monterey jack cheese -- grated
Jalapeno chilies -- chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
Cut off the knobby drumstick joint and scrape around the bone to free
tendons. Chop the onion. Mince the garlic. Drain and rinse the beans.
Sprinkle the chicken with salt and pepper. Heat the oil in a 4 qt
soup kettle or Dutch oven. Saute the chicken over high heat until
golden brown on both sides, about 6 minutes. Reduce heat to medium,
stir in the onion, garlic, and chile powder, and cook until
vegetables are softened, about 3 minutes. Add the tomatoes and
1/4 cup water. Cover and simmer, and season to taste with salt and
pepper.
Recipe can be made a couple of days ahead. Cool and refrigerate
uncovered until thoroughly chilled.
Serving:
Reheat stew over low heat if made ahead, and stir in coriander. Serve
with any or all of the suggested garnishes.
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Notes: Drumsticks stewed with beans, chili powder and tomatoes.
Coriander gives this stew an authentic Mexican flavor. Dress it up
with your choice of the listed garnishes.
Coriander: This powerful herb, also known as fresh coriander or
Chinese parsley, is the parsley of cooking virtually everywhere
outside Europe and North America. The seeds of this herb are
mentioned in the Bible ('And the house of Israel called the name
thereof manna and it was the coriander seed, white; and the taste of
it was like wafers made with honey.' Exodus, XVI, 31). Coriander's
tart flavor is especially good with fresh chilis and curry.
