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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Judith Hernandez
[email protected]This stew is a great way to get your kids to eat their vegetables.
FORTRYTE FORTRYTE
[email protected]I didn't have any tomatillos, so I used tomatoes instead. The stew still turned out great.
Raj Rony
[email protected]I found the recipe to be a bit confusing. I think it could be improved with clearer instructions.
Alone Legend
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it.
Mia Carrizo
[email protected]I would definitely make this stew again. It's a keeper!
Acheampong Richmond
[email protected]This stew is also a great make-ahead meal. I made it on a Sunday and then reheated it for dinner throughout the week.
Eldridge Cockrell
[email protected]I served this stew over rice, and it was the perfect comfort food.
Md Rifad
[email protected]This stew is a great way to use up leftover chicken. I had a rotisserie chicken that I shredded and added to the stew. It was delicious!
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[email protected]I used a variety of chili peppers, including ancho, guajillo, and chipotle. The combination of peppers gave the stew a nice depth of flavor.
Aggrey Jin nam
[email protected]The chicken was so tender and flavorful. I cooked it on low heat for several hours, and it just melted in my mouth.
basant Mahara
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Irfan Bhai
[email protected]I love how the roasted tomatillos added a slightly tangy and smoky flavor to the stew. It was the perfect balance to the spicy chili peppers.
Piyaara Pakistan
[email protected]This stew was an absolute delight! The combination of roasted tomatillos, chili peppers, and chicken created a symphony of flavors that tantalized my taste buds. The recipe was easy to follow and the end result was nothing short of spectacular. I hig