Text 10508, 86 rader
Skriven 2014-03-01 08:31:30 av Dave Drum (1:261/38)
Ärende: Chile 5596
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Green Chile Stew
 Categories: Poultry, Herbs, Chilies, Citrus
      Yield: 4 Servings

      8    Fresh long green chilies;
           - see note 1
      1 md White onion; chopped fine
      5 cl Garlic; minced
      1 ts Dry oregano
      1 ts Ground cumin; or more
           Juice of 1/2 lime
      1 lb Chicken; in small cubes or
           - minced (ground)
     14 oz Chicken stock/broth; as
           - needed
           Salt & black pepper
      1 tb Olive oil
           Hot green chilies; to taste
           - see note 2

  Chilies should be roasted, peeled, seeds removed and cut
  into coarse chunks (note 1) Heat Dutch oven or medium
  saucepan over high. Saute onion, garlic, oregano and cumin
  until onion is clear. Add green chiles, saute and stir.

  Add chicken and stir to seize all sides of the meat; add
  lime juice and mix. Now add chicken stock, stopping when
  most of the chicken and vegetables are covered with
  liquid. Stir well, reduce the heat to a simmer, cover and
  set the timer for 30 minutes. Check occasionally to make
  sure the stuff isn't scorching on the bottom.

  When the timer goes off, check the consistency and either
  add more stock if it's gotten thicker/drier than you like
  it, or raise the heat and cook uncovered to thicken if
  it's too runny. Add salt and black pepper now.

  Serve with fresh corn tortillas, a pepper-garlic-onion
  garnish, and lots of cold beer, horchata, or Jamaica. You
  can also serve this with sour cream, which is nice.

  Garnish: I've taken to chopping up fresh chiles to make my
  own food hotter, since the kids max out at Anaheim chiles.
  My base mild mix is to cut up an ancho or poblano chile
  (the dark green glossy ones, triangular and medium
  pungent) into 1/4" dice, as well as about a quarter of an
  onion and a clove of garlic. Add a little olive oil and
  some dried oregano, stir well and salt to taste. Sprinkle
  this on the chile verde, roll it up in your tortillas, use
  it in omelets or even on Texas-style chili.

  Notes:

  1. Long green chilies: If you can't find them fresh, you
  can use canned but the taste will be slightly different;
  the canned variety add lots of citric acid as a
  preservative. You might want to cut down on the lime in
  that event. I used fresh Anaheim chilies from my garden
  last year, and will do so again this year as the Anaheim
  is producing earliest (four chilies!) but I'm anxious for
  my New Mexico varieties to get going.

  2. Hot chilies: The Anaheims are pretty mild. Some people
  like to add jalapenos to this, but I preferred the
  serranos when we had the pepper garden last year. I liked
  six Anaheims and six serranos when it was just for me and
  Kim, but the girls wouldn't touch it, which is why I
  started making the garnish. You can also garnish with
  chopped fresh cilantro or epazote if you can find it;
  we're growing that and I love it so far, it's like a cross
  between cilantro and sorrel in flavor.

  Recipe By: Scott Fisher

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Water, taken in moderation, cannot hurt anyone. - Mark Twain

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