Recipe of Quick Chile Chicken Stew
Chile Chicken Stew Recipe
Hi, I'm Susie. Today, I will show you a way to prepare chile chicken stew recipe. Never skip today's recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Chile Chicken Stew Recipe
Chile Chicken Stew is one of the most popular of recent trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They're fine and they look wonderful. Chile Chicken Stew is something that I have loved my whole life.
Chile Chicken Stew is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Chile Chicken Stew is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have chile chicken stew using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chile Chicken Stew:
- Make ready 3.5 pounds of chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt.
- Take of an additional 1 teaspoon kosher salt.
- Get 2 teaspoons of neutral flavored oil.
- Get 1 of medium onion, peeled, halved, and cut into 1/4-inch wide slices.
- Get 1 of large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.).
- Take 2 of medium tomatoes, cored and quartered.
- Prepare 5 cloves of garlic, peeled and crushed.
- Make ready 1.5 teaspoons of dried pasilla chile powder.
- Make ready 1/2 teaspoon of ground achiote.
- Prepare 1 of bay leaf.
- Make ready of optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness.
- Make ready 1.5 Tablespoons of fresh lime juice (about 1 lime).
- Take 1.5 cups of water.
Steps to make Chile Chicken Stew:
- In a large pot, bring your oil up to medium high heat and sear the chicken on both sides for 4 minutes per side, or until golden brown..
- Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent..
- Add the pasilla, achiote, and bay, (and chipotle if you're using it) and stir it into the rest of the ingredients, and let them bloom a bit in the hot oil..
- Add the lime juice, water, and 1 teaspoon kosher salt, give the mixture a couple of stirs, and cover completely until you hear the stew boiling (should be 5 to 7 minutes)..
- At that point, set the lid slightly askew (like an 1/8" opening on one side), turn the heat down to medium low, and simmer for 25 to 30 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly..
- Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor. About halfway into this last simmer period is when you should taste the stew and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract..
- Taco style. :).
- Enjoy!.
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