Best 4 Southwest Chicken Stew With Roasted Tomatillos And Chili Peppers Recipes
Indulge in the vibrant flavors of the Southwest with this tantalizing Chicken Stew recipe. Roasted tomatillos, chili peppers, and an array of aromatic spices create a rich and flavorful broth that envelops tender chicken, beans, and vegetables. This hearty stew is not only delectable but also a breeze to prepare.
In addition to the main event, this article offers a trio of enticing accompaniments that will elevate your Southwestern feast. Dive into the creamy richness of Avocado Salsa, where ripe avocados combine with zesty cilantro, zesty red onion, and a touch of lime for a refreshing and flavorful twist.
Transport your taste buds to paradise with the vibrant Mexican Rice, a flavorful blend of fluffy rice, aromatic bell peppers, sweet corn, zesty tomatoes, and a medley of spices. And for a touch of smoky heat, venture into the realm of Chipotle Cream, a tantalizing blend of sour cream, tangy chipotle peppers, and a hint of garlic.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey through the Southwest with this delightful Chicken Stew and its trio of captivating accompaniments. Let your kitchen transform into a symphony of flavors and aromas, and indulge in a truly special dining experience.
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 STEW
Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
Nutrition Facts :
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 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..
Tips:
- Use a large pot or Dutch oven to make the stew. This will give the ingredients plenty of room to cook and prevent them from sticking.
- If you don't have roasted tomatillos, you can roast them yourself. Simply toss them with olive oil and salt, then roast them in a 400-degree Fahrenheit oven for 20-25 minutes, or until they are softened and slightly browned.
- Feel free to adjust the amount of chili peppers in the recipe to suit your taste. If you like a spicy stew, add more chili peppers. If you prefer a milder stew, use less chili peppers.
- Serve the stew with your favorite toppings, such as sour cream, avocado, or cilantro.
Conclusion:
This Southwest Chicken Stew with Roasted Tomatillos and Chili Peppers is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The stew is packed with flavor and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this stew a try.
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