Winter Chicken-chile Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | Cloves garlic, chopped | |
| coarsely | ||
| 1 | Broiler-fryer chicken, cut | |
| for frying about 3-1/2 | ||
| lb | ||
| 6 | Carrots, peeled cut in | |
| 3-inch lengths | ||
| 6 | Medium-small onions, peeled | |
| and quartered | ||
| 6 | Medium-small turnips, peeled | |
| and quartered | ||
| 6 | Potatoes, peeled | |
| and quartered | ||
| 2 | Celery stalks, cut in | |
| 2-inch lengths | ||
| 7 | c | Water |
| 1 | t | Salt or to taste |
| 3 | Sprigs fresh oregano -or- | |
| 1/2 | t | Dried leaf oregano |
| 1 | Fresh bay leaf | |
| 6 | Leaves fresh purple sage or | |
| 1 | t | Dried leaf sage |
| 2 | T | Ground pure New Mexico hot |
| red chile | ||
| 1 | c | Dry white wine |
| Caribe, crushed N. New | ||
| Mexico hot red chile if | ||
| desired |
INSTRUCTIONS
Heat oil in a large, heavy pot, then add garlic and cook just until heated. Add chicken pieces and cook until browned on all sides, turning as needed. Remove from pot. Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables. Add water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender. Taste and adjust seasonings. Serve hot, laced with remaining 1/4 cup of wine. If desired, offer a small bowl of caribe on the side for those who wish to add extra heat. Makes 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 613
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 48.7mg
Sodium: 1091.9mg
Potassium: 2593.6mg
Carbohydrates: 94.1g
Fiber: 18.7g
Sugar: 31.5g
Protein: 29.5g