Herdez Roasted Pasilla Chicken Stew Recipes

ROASTED CHICKEN STEW PROVENCAL

Steps:

• Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
• Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
• Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
• Remove vegetables to large bowl. Cover to keep warm.
• And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
• Place roasting pan on top of range. Add broth. Bring to simmer.
• Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
• Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.

HERDEZ® ROASTED PASILLA CHICKEN STEW

Steps:

• In a 3-quart slow cooker, combine chicken, chicken stock, cooking sauce, onion, chiles, and garlic.
• Cut corn tortillas into thin strips and add to slow cooker, stirring to combine. Add 1/2 cup water to the pasilla sauce jar, close lid, and shake to incorporate any leftover sauce; add to the slow cooker.
• Cook 6 to 7 hours on Low, or until the chicken is nearly cooked. Pull out and shred using fork and knife on a cutting board. Return chicken to pot along with rinsed corn and beans.
• Cook an additional 1 to 2 hours, or until the chicken is thoroughly cooked and broth is slightly thickened.
• In pot with tight-fitting lid, heat olive oil over medium high heat. Add rice and brown, about 8 minutes, stirring often to prevent burning. Add 2 cups water, bring to boil, then cover and turn off stove, leaving pot on hot burner. Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.
• To serve, place rice in bowl, ladle stew over all, and garnish as desired

HERDEZ® ROASTED PASILLA CHICKEN STEW

Steps:

• In a 3-quart slow cooker, combine chicken, chicken stock, cooking sauce, onion, chiles, and garlic.
• Cut corn tortillas into thin strips and add to slow cooker, stirring to combine. Add 1/2 cup water to the pasilla sauce jar, close lid, and shake to incorporate any leftover sauce; add to the slow cooker.
• Cook 6 to 7 hours on Low, or until the chicken is nearly cooked. Pull out and shred using fork and knife on a cutting board. Return chicken to pot along with rinsed corn and beans.
• Cook an additional 1 to 2 hours, or until the chicken is thoroughly cooked and broth is slightly thickened.
• In pot with tight-fitting lid, heat olive oil over medium high heat. Add rice and brown, about 8 minutes, stirring often to prevent burning. Add 2 cups water, bring to boil, then cover and turn off stove, leaving pot on hot burner. Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.
• To serve, place rice in bowl, ladle stew over all, and garnish as desired