Poblano Chicken Stew
- Low fat
- Low calorie
- Easy recipes
Ingredients
- 4 poblano peppers, or 2 green bell and 3 jalapeno peppers, halved and seeded
- 1 white onion, chopped
- 3 cloves garlic, minced
- 3 tbsp (45 mL) peanut or olive oil
- 1 tbsp (15 mL) ancho chili powder
- 3/4 tsp (4 mL) ground cumin
- 1/4 tsp (1 mL) cinnamon
- 1/2 cup (125 mL) minced flat-leaf parsley
- 1/2 cup (125 mL) minced coriander
- 1-1/4 tsp (6 mL) salt
- 2 lbs (1 kg) skinless boneless chicken thighs, cut in quarters
- 1-1/2 cups (375 mL) chicken stock
- 1-1/2 lbs (750 g) white or yellow-fleshed potatoes, peeled and cut in 1-1/2-inch/4 cm chunks
Preparation
Lay peppers, skin side up, on baking sheet; broil under high heat until skin is charred. Transfer to bowl; cover and let cool. Peel and finely chop; set aside.
In heavy-bottomed Dutch oven over medium-high heat, fry onion and garlic in oil until softened and fragrant but not browned, about 4 minutes.
Add chili powder, cumin and cinnamon; fry, stirring, for 1 minute. Stir in parsley, coriander and salt; fry for 1 minute.
Stir in peppers; when hot, add chicken and fry, stirring, until chicken is white all over, about 3 minutes.
Add stock and bring to boil; add potatoes. Reduce heat and simmer, covered and stirring every 10 minutes, until potatoes are tender, about 30 minutes.
Uncover and increase heat to medium; cook, stirring, until sauce is thickened but still fairly soupy, about 5 minutes.
Makes 6 to 8 servings.
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