CHILEAN CHICKEN STEW
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
- Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
- Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.
CHICKEN-CHILE STEW
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
- Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
- Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
- Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
- Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.
GREEN CHILE CHICKEN STEW
This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!
Provided by Georgette
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h10m
Yield 8
Number Of Ingredients 15
Steps:
- Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
- Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g
CAZUELA DE AVE (CHILEAN CHICKEN STEW)
Found on CaribM's blog for play in Culinary Quest 2014.
Provided by Beth Renzetti
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- 2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- 3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
NEW MEXICAN GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h46m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g
GREEN CHILE CHICKEN STEW
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.
Provided by David Tanis
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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 cornstarch 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.
CHARQUICAN- CHILEAN STEW
A hearty Chilean stew that hold a lot of versatility. A good use for leftover meat and for using whatever vegetable you have on hand. Found this on About.com. Have yet to try. Chili pepper amount will very depending on the type of pepper you use and how spicy you like it. Posted for ZWT4, South America.
Provided by Kitchen Witch Steph
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
- When the onion is soft, add the potatoes, vegetables and broth.
- Let simmer until the vegetables are cooked.
- Serve with a fried egg on top of each serving.
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