SOUTHWEST CHICKEN STEW WITH ROASTED TOMATILLOS AND CHILI PEPPERS
Steps:
- 1. Rub chicken with a mixture of cumin,oregano, salt and pepper. 2. Roast peppers and then tomatillos separately under a broiler at top oven shelf setting, turning occasionally until charred all over. 7 to 10 minutes for peppers, 3 to 5 minutes for tomatillos. Place peppers in a plastic storge bag to steam for at least 15 minutes. In the meantime, roast, peel and chop the tomatillos. Rub the skins off the peppers under cold running water. Remove stems and seeds. Chop roasted peppers and set vegetables aside. 3. In a dry skillet over medium heat, toast the pumkin seeds while occasionally shaking the pan until they pop, about 4 to 5 minutes. In a blender of processor, puree the seeds with one cup of the chicken stock. 4. In a large pot, heat the oil over moderate heat. Add onions and garlic and cook for about 5 minutes stirring occasionally until onions are softened. Add the chicken and braise turning occasionally until the pink disappers, about 5 minutes. Add remaining chicken stock, pumpkin seed puree and roasted chopped vegetables. Stir and simmer covered over low heat for 45 minutes. 5. Meanwhile, cut the kernals off the corn cobs, and "milk" cob by rubbing bare cob with back of knife. Or use frozen corn. After the chicken has simmered for 40 minutes, add corn to pot. Add the cream and 1/3 cup of celantro and simmer 10 minutes longer. Salt and pepper to taste. 5. Garnish with additional cilantro on top and serve..
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Antonia Fimbres
[email protected]I'm not a big fan of spicy food, but this stew was surprisingly mild. The flavors were well-balanced and the chicken was very tender.
abid bukhari
[email protected]I've tried this recipe a few times and it's always a hit. The roasted tomatillos and chili peppers add a really nice flavor.
Heather Christensen
[email protected]This is a great recipe for a weeknight meal. The chicken is tender and the vegetables are flavorful. I would definitely recommend it!
R E D F I R E
[email protected]I made this stew for a potluck and it was a huge success. Everyone loved it!
Roby
[email protected]This stew is delicious! I love the smoky flavor from the roasted tomatillos and chili peppers. It's also very easy to make.
Jordan Dancy
[email protected]I've made this stew several times and it's always a hit. It's so easy to make and the flavor is incredible. I highly recommend it!
chachoo jee
[email protected]This stew is amazing! The roasted tomatillos and chili peppers give it a really unique flavor. I also love the addition of corn and black beans. It's a great recipe for a cold winter night.
Ahmedmsnx Azmat
[email protected]I love this recipe! It's so easy to make and always comes out delicious. I usually add a can of corn and black beans to make it even more hearty. I also like to top it with sour cream and avocado.
Gsm Gsm
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken cooks in no time and the roasted tomatillos and chili peppers add a lot of flavor. I served it with rice and it was a hit with the whole family!
Bridget Nankya
[email protected]I made this stew last night and it was delicious! The flavors were so well-balanced and the chicken was tender and juicy. I especially liked the roasted tomatillos, which added a nice tanginess to the dish. I will definitely be making this again!
Darla Williams
[email protected]This southwest chicken stew was a hit with my family! The roasted tomatillos and chili peppers added a delicious smoky flavor. I also loved the addition of corn and black beans, which made the stew hearty and filling. I will definitely be making this