Best 3 Southwest Chicken And Chili Stew Recipes
Embark on a culinary adventure with our tantalizing Southwest Chicken and Chili Stew, a hearty and comforting dish that captures the vibrant flavors of the American Southwest. This delectable stew is a harmonious blend of tender chicken, fire-roasted chili peppers, aromatic spices, and a symphony of fresh vegetables, simmered to perfection in a rich and flavorful broth.
In addition to the main recipe, this article offers a delightful array of complementary recipes to elevate your culinary experience. Discover the secrets of our irresistibly creamy Avocado Ranch Dressing, the perfect accompaniment to add a cooling touch to the stew's spicy kick. Learn how to craft our homemade Cornbread, with its golden-brown crust and fluffy interior, an ideal vessel for sopping up every drop of the stew's savory broth. And for those with a sweet tooth, indulge in our delectable Tres Leches Cake, a moist and milky sponge cake soaked in three kinds of milk, topped with a luscious whipped cream frosting.
These recipes are a testament to the culinary diversity of the American Southwest, where bold flavors and fresh ingredients intertwine to create a symphony of taste. Whether you're a seasoned home cook or just starting your culinary journey, this article provides you with all the tools and inspiration you need to create a memorable Southwest-inspired feast that will tantalize your taste buds and transport you to the heart of this vibrant region.
SOUTHWEST CHICKEN AND CHILI STEW
Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g
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..
SOUTHWEST CHICKEN AND CHILI STEW
Number Of Ingredients 15
Steps:
- Heat 1/2 cup of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour reduce heat to low. Cook 2 minutes, stirring constantly. Gradually stir in remaining 1 3/4 cups broth.Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling heat reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.Mix cornstarch and cold water stir into stew. Heat to boiling, stirring frequently. Serve sprinkled with tortilla chips.1 Serving: Calories 200 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 830mg Carbohydrate 18g (Dietary Fiber 2g) Protein 29g% Daily Value: Vitamin A 38% Vitamin C 42% Calcium 2% Iron 8%Diet Exchanges: 1 Starch, 2 Lean Meat, 1 VegetableBetty's TipServe this colorful chili with cornmeal muffins and honey butter. To make your own honey butter, stir together equal parts of softened butter and honey.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use a variety of chili peppers: This will give your stew a complex and flavorful heat. Some good options include ancho, guajillo, and chipotle peppers.
- Don't be afraid to add some spice: A little bit of heat can really bring out the flavors in this stew. Use cayenne pepper, chili powder, or paprika, to taste.
- Use fresh ingredients whenever possible: This will give your stew the best possible flavor. Look for fresh vegetables, herbs, and spices at your local farmers market or grocery store.
- Simmer the stew for at least 30 minutes: This will allow the flavors to develop and meld together. The longer you simmer the stew, the better it will taste.
- Serve the stew with your favorite toppings: Some good options include sour cream, shredded cheese, avocado, or diced tomatoes.
Conclusion:
This Southwest chicken and chili stew is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this stew a try.
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