Text 13790, 88 rader
Skriven 2014-05-31 17:03:08 av Dave Drum (1:261/38)
Ärende: Chile 6437
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken-Chile Stew w/Beans
 Categories: Poultry, Squash, Stews, Chilies, Beans
      Yield: 6 Servings

      1 lb Dry tepary or navy beans
      6    Chicken thighs
           Salt & fresh ground pepper
      2 sl (thick) salt pork; 4 oz
      2    Dried whole pasilla peppers
      8 c  Chicken stock or water
      2 lg Yellow onions; fine chopped
      2 lg Anaheims or poblanos; seeded
           - ribs removed, in 1/3" dice
      1    Serrano or jalapeño; seeded,
           - minced
      1 tb Chopped garlic
      1 tb Paprika
      1 tb Chilli spice
      1 tb Unsweetened cocoa powder
      1 tb Tomato paste
      1 tb Honey
      2 c  Peeled pumpkin or winter
           - squash; 1" cubes
           Hot cooked rice

MMMMM-------------------------GARNISHES------------------------------
           Cilantro
           Slivered red onion
           Thin slices jalapeño or
           Serrano
           Sour cream

  Rinse beans and pick over to remove any stones or damaged
  beans. Place in a 6 quart Dutch oven. Add 8 cups water;
  cover and soak 8 to 24 hours. Sprinkle chicken generously
  with salt and pepper. Refrigerate, uncovered, preferably
  overnight.

  Drain and rinse beans; return to pan and set aside. In a
  large nonstick skillet, slowly cook salt pork until lightly
  browned. Add to beans along with whole pasilla peppers and
  the 8 cups stock. Add a big pinch of salt; bring to a
  simmer. Skim as needed. Simmer, partially covered, for 1-1/4
  hours.

  Meanwhile in the skillet used to cook the salt pork, slowly
  cook the chicken, skin side down first, until very well
  browned about 15 minutes. Remove chicken from skillet and
  set aside. Pour off all but 2 Tbsp. of fat from pan. Add
  onions and a good sprinkle of kosher salt. Stir well,
  scraping up any browned bits from the bottom of the pan.

  Add peppers and garlic; stir well. Cook slowly for 5 to 10
  minutes, stirring often. Sprinkle with paprika, chili
  powder, and cocoa; stir well. Stir in the tomato paste and
  honey. Cook another 3 to 5 minutes.

  If liquid level is below the beans, add more chicken stock
  or water. Ladle a cup of the bean liquid into the
  onion-pepper mixture. Bring to a simmer; carefully transfer
  to Dutch oven with beans. Taste for seasonings and adjust as
  needed.

  Add chicken thighs and cook, partially covered, at a low
  simmer for 10 to 15 minutes.

  Add the pumpkin and cook until chicken is tender and pumpkin
  is cooked through but not collapsing, about 15 minutes.
  Remove and discard salt pork and pasilla peppers. Serve over
  rice with cilantro, red onion, sliced peppers, and sour
  cream.

  Makes 6 servings.

  Better Homes & Gardens | October 2010

  MM Format by Dave Drum - 05 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... A room without books is like a body without a soul.

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