Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to firstname.lastname@example.org.
Green Chile Chicken Stew Recipe
6 boneless, skinless Chicken Breasts
4 medium Potatoes (red is best)
4 medium Carrots, sliced thin
1 medium White Onion, chopped
4 cloves Garlic, minced
4 cans Chicken Broth
1 16-oz. can Whole Tomatoes, chopped, with juice
Salt and Pepper to taste
1/2 teaspoon Thyme
2 small Green Chiles (If you buy whole green chiles and chop,
you get less skin)
Boil chicken for 30 minutes, cool and cube. Save broth. While chicken is cooking, cube potatoes, carrots and onion.
Mince garlic. Combine vegetables in stock pot with canned chicken broth and stock from boiled chicken. Simmer until vegetables are tender, about 30 minutes. Add tomatoes, spices, chilies and chicken. Simmer for 30 minutes, add more broth if needed.
If you like more green chile, you can add more to your taste. Same goes for any vegetable.
Submitted by Linda R. Pond