Southwest Chicken Stew With Roasted Tomatillos And Chili Peppers Recipes

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.

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..