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Chicken and Chili Stew
* Exported from MasterCook *
Chicken and Chili Stew
Recipe By : Cook's Magazine May 1988
Serving Size : 4 Preparation Time :1:00
Categories : Fall First Course
Mexican Stew
Winter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken drumsticks -- about 2 pounds
1 small onion
3 cloves garlic
16 ounces canned cannellini beans, canned white
kidney beans or canned pinto beans
Salt
Fresh ground pepper
1 tablespoon oil
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup chopped fresh coriander leaves
GARNISHES - USE ANY OR ALL:
Monterey jack cheese -- grated
Jalapeño chilies -- chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
PREPARATION:
Cut off the knobby drumstick joint and scrape around the bone to free tendons.
Chop the onion. Mince the garlic. Drain and rinse the beans. Sprinkle the chick
en with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch oven. S
auté the chicken over high heat until golden brown on both sides, about
6 minute
s. Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook
until vegetables are softened, about 3 minutes. Add the tomatoes and 1/4 cup w
ater. Cover and simmer, and season to taste with salt and pepper.
Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until
thoroughly chilled.
SERVING:
Reheat stew over low heat if made ahead, and stir in coriander. Serve with any
or all of the suggested garnishes.
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NOTES : Drumsticks stewed with beans, chili powder and tomatoes.
Coriander gives this stew an authentic Mexican flavor. Dress it up with your ch
oice of the listed garnishes.
CORIANDER: This powerful herb, also known as fresh coriander or Chinese parsley
, is the parsley of cooking virtually everywhere outside Europe and North Ameri
ca. The seeds of this herb are mentioned in the Bible ('And the house of Israel
called the name thereof manna and it was the coriander seed, white; and the ta
ste of it was like wafers made with honey.' Exodus, XVI, 31). Coriander's tart
flavor is especially good with fresh chilis and curry.
Nutr. Assoc. : 0 0 0 26386 0 0 0 0 0 0 3354 0 0 0 0 0 0 0 0 0
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