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Chicken and Green Chile Stew |
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Serves: 4
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(Guisado de Pollo y Chile Poblano)
Category: Chicken Moles and Stews
Home-style stewed chicken is a favorite everyday kind of dish that's prepared all year round, with regional variations throughout Mexico. It's particularly wonderful as a cold-weather meal served with warm tortillas or good crusty bread to dip into the tasty sauce. The lime juice added just before eating is a classic touch and adds a refreshing brightness to the stew.
1 tablespoon olive oil or vegetable oil
1 large white onion, halved lengthwise and sliced
4 skinless boneless chicken thighs, cut int 1-inch pieces
3 boneless skinless chicken breast halves, cut in 1-inch pieces
1 rib celery, sliced crosswise
6 cloves garlic (medium), thinly sliced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 large ripe tomato, peeled, seeded, and coarsely chopped
2 1/2 cups canned fat-free reduced-sodium chicken broth
4 poblano chiles, roasted, peeled and seeded
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Lime wedges
1. Heat the oil in a large saucepan over medium-high heat and cook the onion, stirring until it begins to brown, about 4 minutes. Add the chicken pieces, celery, garlic, oregano, cumin, tomato, and chicken broth. Bring to a boil; then reduce the heat to low, cover and simmer until the chicken is very tender, about 25 minutes.
2. Cut the chiles into 1-inch pieces and add to the stew. Season with salt and pepper. Cook 8 to 10 minutes to blend the flavors. Serve hot with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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