Southwest Chicken Stew With Roasted Tomatillos And Chili Peppers Recipes

SOUTHWEST CHICKEN AND CHILI STEW

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.

SOUTHWEST CHICKEN

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.

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

SOUTHWEST CHICKEN STEW

Steps:

• Cook chicken pieces in microwave or boiling water and drain.
• Dice chicken and place in large pot.
• Add everything else except the tortilla chips and kidney beans.
• Simmer until potatos are tender.
• Add kidney beans and tortilla chips and cook a few minutes more until beans are heated through and broth is thickened.

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 CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.

SOUTHWEST CHICKEN AND CHILI STEW

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.

SOUTHWEST CHICKEN & GREEN CHILI STEW

Steps:

• Trim fat from chicken. Cut chicken into cubes. Heat 1/2 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. 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 then 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. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.