Chile Chicken Stew

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x @cook_5886383

For a complete meal, I like to serve this stew with taco fixings - charred corn tortillas, pico de gallo, fresh cabbage, crema agria (Mexican sour cream), lime wedges and a bottle of Valencia or Tapatío. :)

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Ingredients

60 minutes
4 to 6 servings
  1. 3.5 pounds chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt
  2. an additional 1 teaspoon kosher salt
  3. 2 teaspoons neutral flavored oil
  4. 1 medium onion, peeled, halved, and cut into 1/4-inch wide slices
  5. 1 large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.)
  6. 2 medium tomatoes, cored and quartered
  7. 5 cloves garlic, peeled and crushed
  8. 1.5 teaspoons dried pasilla chile powder
  9. 1/2 teaspoon ground achiote
  10. 1 bay leaf
  11. optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness
  12. 1.5 Tablespoons fresh lime juice (about 1 lime)
  13. 1.5 cups water

Cooking Instructions

  1. 1

    In a large pot, bring your oil up to medium high heat and sear the chicken on both sides for 4 minutes per side, or until golden brown.

  2. 2

    Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent.

  3. 3

    Add the pasilla, achiote, and bay, (and chipotle if you're using it) and stir it into the rest of the ingredients, and let them bloom a bit in the hot oil.

  4. 4

    Add the lime juice, water, and 1 teaspoon kosher salt, give the mixture a couple of stirs, and cover completely until you hear the stew boiling (should be 5 to 7 minutes).

  5. 5

    At that point, set the lid slightly askew (like an 1/8" opening on one side), turn the heat down to medium low, and simmer for 25 to 30 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly.

  6. 6

    Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor. About halfway into this last simmer period is when you should taste the stew and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract.

  7. 7

    Taco style. :)

  8. 8

    Enjoy!

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Comments (4)

PaulN
PaulN @cook_6047903
I made this dish again today (and was delicious as expected)....;) A couple of things I changed in the recipe: 1 - Instead of dried Pasilla chile powder, I used 3 dried whole Pasilla peppers (cut into 1/4-inch wide strips). Since I already had them sitting there and I love their earthy taste
2 - I also added 2 Ancho chiles, same as above
3 - I didn't brown the chicken, just added them after all the veggies, liquids and spices have been brought to a boil. Since this is the third time I have made this dish, I really didn't notice a difference.
4 - Just before serving, I added a couple of spoons of Adobe paste. Great taste and a hint of heat....;)
Thanks again for a great recipe!!

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