Chicken And Green Chile Pumpkin Bean Stew Food

HATCH GREEN CHILE CHICKEN STEW

Steps:

• Lightly oil baking dish; preheat oven to 350ºF
• Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
• Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
• Once it's done, shred and set aside
• Chop onions
• Add chopped onions and roasted green chiles to food processor; pulse and set aside
• Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
• Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
• Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
• After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
• Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

GREEN CHILE CHICKEN STEW

Steps:

• Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
• Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

GREEN CHILE CHICKEN STEW

Steps:

• Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.
• Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.
• Saute the mushrooms and chopped onion in the butter until lightly browned.
• Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.

SPICY CHICKEN AND PUMPKIN STEW

Steps:

• Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
• Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
• Reduce heat and simmer 30 minutes or until pumpkin is tender.
• Return chicken to pan; cook 10 minutes.
• Stir in cilantro.
• Serve over rice.

GREEN-CHILE CHICKEN AND PINK BEAN STEW

Steps:

• In a medium soup pot, heat the vegetable oil until shimmering.
• Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.
• Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
• Stir in the cumin and cook until fragrant, about 1 minute.
• Add the pink beans, green chiles and stock to the chicken and bring to a simmer.
• Cook over moderately low heat until the stew has thickened, about 10 minutes.
• Stir in the cilantro and season with salt and pepper.
• Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.