Food > Recipe Directory > Courses/Meal Type > Main Course > Poblano Chicken Stew

Poblano Chicken Stew Recipe

Poblano Chicken Stew

Homemakers Best Tested
By
Andrew Chase
Poblano peppers, with their distinct rich flavour and slight heat, are – thankfully – getting easier to find in Canada.

Ingredients

4 poblano peppers, or 2 green bell and 3 jalapeño 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.

Serving(s)
6 to 8
Nutritional Information
Per each of 8 servings: about
Calories 280
Protein 24 g
Fat (total) 11 g
Sat. Fat 2 g
Carbohydrate 20 g
Fibre 2 g
Cholesterol 94 mg
Sodium 649 mg
Calcium 4 % RDI
Iron 16 % RDI
Vitamin A 9 % RDI
Vitamin C 63 % RDI
Folate 15 % RDI

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Source

Homemakers Magazine: October 2008

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