Sunday, December 19, 2010
Green Chile and Chicken Stew
Rainy day today and leftover New Mexico Green Chile's is what inspired me to make something warm and spicy. My stew is very similar to the one pictured here except that I replaced the potatoes with Chayote Squash. I hope you like it!
Green Chile Sauce
1 large yellow onion
2 cloves of minced garlic
2 TBS olive oil
16 oz of NM hatch green chiles or the best you can find (must be roasted)
16 oz can of organic diced tomatoes
Salt to taste
Cumin to taste
Heat the oil and carmelize onion (about 10 minutes)
Add garlic and cook about 3 more minutes
Add green chile and can of tomatoes with juice.
Season and simmer for 10 minutes continuously, gently stirring.
**You will need about half of the sauce for this recipe.
1 lb boneless skinless chicken breast cut in 1 inch pieces
2 tbs Olive Oil
2 tbs of flour of choice (to thicken)
3 cups of chicken broth
1 cup of water
2 Chayote or Zucchini Squash in 1/2 inch pieces
1 1/2 cups of your Green Chile sauce
Heat Oil in a large stockpot add flour and stir for the stew base.
Wisk in the wroth and water
Add the remaining ingredients except the cilantro and avocado
Bring to a boil and then simmer about until chicken is done.
Serve with Avocado and Cilantro (and maybe a sprinkle of Jack Cheese)