Chicken and Green Chile Stew
Guisado de Pollo y Chile PoblanoHome-style stewed chicken is a favorite everyday kind of dish that's prepared all year round, with regional variations throughout Mexico. It's particularly wonderful as a cold-weather meal served with warm tortillas or good crusty bread to dip into the tasty sauce. The lime juice added just before eating is a classic touch and adds a refreshing brightness to the stew.
Equipment
Ingredients
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- 1 large white onion halved lengthwise and sliced
- 4 skinless boneless chicken thighs cut in 1-inch pieces
- 3 skinless boneless chicken breast halves cut in 1-inch pieces
- 1 celery rib sliced crosswise
- 6 medium garlic cloves thinly sliced
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1 large ripe tomato peeled, seeded, and coarsely chopped
- 2½ cups canned fat-free reduced-sodium chicken broth
- 4 poblano chiles roasted, peeled, and seeded
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Lime wedges
Instructions
- Heat the oil in a large saucepan over medium-high heat and cook the onion, stirring until it begins to brown, about 4 minutes.
- Add the chicken pieces, celery, garlic, oregano, cumin, tomato, and chicken broth.
- Bring to a boil; then reduce the heat to low, cover and simmer until the chicken is very tender, about 25 minutes.
- Cut the chiles into 1-inch pieces and add to the stew.
- Season with salt and pepper.
- Cook 8 to 10 minutes to blend the flavors.
Notes / Tips / Wine Advice:
Serve hot with lime wedges.
