MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chile Chicken Stew
Categories: Poultry, Herbs, Vegetables, Chiles
Yield: 6 Servings
6 lg Chicken thighs;
- bone-in, skin-on
Salt & black pepper
2 tb Lard or
- oil if keeping Kosher
Flour; for dredging
1 md Yellow onion; diced
3 cl Garlic; minced
1/2 ts Cumin seeds;
- toasted, ground
1 c New Mexico green chile;
- stemmed, seeded, diced *
3 c Chicken stock
2 lg Potatoes; peeled, cubed 1"
3 lg Carrots; peeled, sliced 2"
3 tb Corn starch; dissolved in:
2 tb Water; cold
Cilantro; chopped,
- for garnish
Tortillas; flour or corn,
- warm, for serving
Lime wedges; for serving
* Use Heritage Big Jim chiles if you can find them. Or, make up
the heat factor by subbing in jalapeno or serrano chiles to
taste. This stew should be spicy but not overwhelming. --UDD
Season chicken thighs generously with salt and pepper. Heat oil in
a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge
chicken in flour and shake off excess. Brown chicken well on both
sides, then remove and set aside.
Add onions to pot, season lightly with salt and cook, stirring,
until softened and beginning to brown, 6 to 8 minutes. Add garlic
and cumin, and cook for 1 minute. Then add chopped chiles and
chicken stock and bring to a boil.
Return chicken to pot; reduce heat to a brisk simmer, and cook,
covered with lid ajar, for 30 minutes. Add potatoes and carrots and
cook for 20 to 25 minutes more, until vegetables are soft but not
falling apart.
Skim fat from surface of sauce. Taste for seasoning and adjust
salt. For a thicker sauce, add dissolved corn starch and stir well.
Cook for 1 minute more.
Serve in deep wide soup plates with plenty of sauce. Sprinkle with
chopped cilantro. Serve with warm tortillas and lime wedges.
Recipe by David Tanis
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
