Best 2 Herdez Roasted Pasilla Chicken Stew Recipes
**Discover the Delights of Herdez Roasted Pasilla Chicken Stew: A Culinary Journey into Mexican Cuisine**
Embark on a culinary adventure with the tantalizing Herdez Roasted Pasilla Chicken Stew, a delectable dish that captures the essence of traditional Mexican flavors. This stew showcases the rich and smoky notes of roasted pasilla chiles, expertly blended with a symphony of aromatic spices and tender chicken. As you delve into this flavorful creation, delight in the perfect balance of heat, smokiness, and a touch of sweetness, all harmoniously intertwined to create a truly unforgettable dining experience. This article presents a collection of recipes that explore the versatility of this remarkable stew, offering variations that cater to diverse tastes and dietary preferences. From a classic version brimming with traditional Mexican ingredients to a vegetarian interpretation that celebrates the beauty of plant-based cuisine, each recipe promises a unique and satisfying culinary experience. Get ready to tantalize your taste buds and embark on a journey through the vibrant flavors of Mexico with the Herdez Roasted Pasilla Chicken Stew.
HERDEZ® ROASTED PASILLA CHICKEN STEW
This simple stew will send your taste buds through the roof! The pasilla chile sauce adds a mild heat that can easily be adjusted with the addition of hot sauce. This recipe is adaptable to whatever beans you happen to have on hand. This stew is gluten-free, but none of your guests will ever suspect!
Provided by Allrecipes Member
Time 7h35m
Yield 8
Number Of Ingredients 21
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
Nutrition Facts : Calories 299.6 calories, Carbohydrate 47.7 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 5.7 g, Protein 16 g, SaturatedFat 1 g, Sodium 1129.2 mg, Sugar 3.5 g
HERDEZ® ROASTED PASILLA CHICKEN STEW
This simple stew will send your taste buds through the roof! The pasilla chile sauce adds a mild heat that can easily be adjusted with the addition of hot sauce. This recipe is adaptable to whatever beans you happen to have on hand. This stew is gluten-free, but none of your guests will ever suspect!
Provided by Allrecipes Member
Time 7h35m
Yield 8
Number Of Ingredients 21
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
Nutrition Facts : Calories 299.6 calories, Carbohydrate 47.7 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 5.7 g, Protein 16 g, SaturatedFat 1 g, Sodium 1129.2 mg, Sugar 3.5 g
Tips:
- Choose ripe, flavorful tomatoes for the best flavor.
- If you don't have pasilla chiles on hand, you can substitute another mild chili pepper, such as a poblano or Anaheim pepper.
- To make the chicken even more flavorful, you can marinate it in the adobo sauce for several hours or overnight before cooking.
- Serve the stew with warm tortillas, rice, or mashed potatoes.
Conclusion:
This Herdez Roasted Pasilla Chicken Stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted pasilla chiles, tomatoes, and chicken creates a rich and flavorful stew that is sure to please the whole family. So next time you're looking for a quick and easy meal, give this stew a try.
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