Wednesday, December 2, 2009

Green Chile Stew

Dos Coyotes is a Southwestern food cafe that opened in Davis back in 1991. One of my favorites is their Green Chile stew. My recipe is adapted from the recipe they have posted on their site.

Green Chile Stew

2 pounds Boneless Skinless Chicken Breasts
1 large Yellow Onion, diced
5 cloves Garlic, minced
2 pounds Yukon Gold Potatoes, 1/2 inch dice
28 ounce can Diced Tomatoes (preferably fire roasted)
1 pound fresh chiles, roasted, seeded and diced (I like a mix of Anaheims and Pasillas)
1 quart Chicken Stock
3 T Olive Oil

Seasoning for Chicken
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cumin

Spice Mix for Stew

2 T Mexican Oregano
1 tsp Salt
1 T Ground Cumin
1 tsp Ground Black Pepper

Cut the chicken into 1/2 inch cubes. Mix the chicken seasonings in a large zip-lock bag and add the chicken. Toss to coat the chicken pieces. Heat 2 tablespoons of the oil in a large dutch oven. Add the chicken pieces and cook until browned. Remove the chicken and set aside in a bowl. Add the remaining tablespoon of oil to the pot along with the onion. Cook, scraping the browned chicken bits from the pan, until the onion is soft. Add the garlic and spice mix and cook another minute or two. Add the potatoes, tomatoes, chiles, broth and chicken to the pot. Cook about 10 minutes or until the potatoes are soft and the chicken is cooked through.

We like to eat this topped with creme fraiche and served with steamed flour tortillas.

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