|Chicken Green Chile Stew
2-3 pounds boneless, skinless chicken thighs, 1-2 bite pieces
or boneless, skinless chicken breasts, 1-2 bite pieces
1 TBS canola oil
2 stalks celery, without leaves, diced
2 medium russet potatoes, cubed
2 medium tomatoes, coarsely chopped
12 oz. roasted, peeled and diced green chiles
4 cups chicken broth
1 TBS ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
14 oz can corn kernels
In large Dutch oven, brown chicken pieces in oil over medium-high heat. Remove chicken and reserve.
Add celery and potatoes and saute to soften. Add tomatoes, chiles, chicken stock, cumin and oregano. If using chicken thighs, add it now and bring to a simmer, cooking partially covered until the meat is falling-apart tender and the potatoes are melting into the sauce (about 40-60 minutes). The stew can be simmered with low heat on the stovetop (stir regularly), or braised in the oven (no stirring required) Taste and adjust with salt and pepper, add a little stock if excessive evaporation takes place.
Add corn kernels and heat through, if using chicken breast, add chicken back to pan to finish. Taste and adjust seasonings to taste.
Serve in a bowl with tortillas, rolls or corn muffins, or use for smothering your favorite dishes morning, noon and night. Serves 4-6 as a main dish. – Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Chef’s note: This stew is best with chicken thighs. Can be thickened with cornstarch, flour or Masa Corn flour, if desired – Masa adds a rustic corn flavor that I love. Great for supper topped with a soft-poached egg and a sprinkle of Chihuahua, Jack or Cheddar – warm corn tortillas or corn muffins and a salad with tomato and guacamole.