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Recipe: Chicken And Chili Stew
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Serving Size : 4 Preparation Time :1:00
8 chicken drumsticks -- about 2 pounds
1 small onion
3 cloves garlic
16 ounces canned cannellini beans, canned white
kidney beans or canned pinto beans
Salt
Fresh ground pepper
1 tablespoon oil
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup chopped fresh coriander leaves
GARNISHES - USE ANY OR ALL:
Monterey jack cheese -- grated
Jalapeno chilies -- chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
PREPARATION:
Cut off the knobby drumstick joint and scrape around the bone to free tendo
ns.
Chop the onion. Mince the garlic. Drain and rinse the beans. Sprinkle the c
hick
en with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch ove
n. S
aute the chicken over high heat until golden brown on both sides, about
6 minute
s. Reduce heat to medium, stir in the onion, garlic, and chile powder, and
cook
until vegetables are softened, about 3 minutes. Add the tomatoes and 1/4
cup w
ater. Cover and simmer, and season to taste with salt and pepper.
Recipe can be made a couple of days ahead. Cool and refrigerate uncovered u
ntil
thoroughly chilled.
SERVING:
Reheat stew over low heat if made ahead, and stir in coriander. Serve with
any
or all of the suggested garnishes.
8 chicken drumsticks -- about 2 pounds
1 small onion
3 cloves garlic
16 ounces canned cannellini beans, canned white
kidney beans or canned pinto beans
Salt
Fresh ground pepper
1 tablespoon oil
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup chopped fresh coriander leaves
GARNISHES - USE ANY OR ALL:
Monterey jack cheese -- grated
Jalapeno chilies -- chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
PREPARATION:
Cut off the knobby drumstick joint and scrape around the bone to free tendo
ns.
Chop the onion. Mince the garlic. Drain and rinse the beans. Sprinkle the c
hick
en with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch ove
n. S
aute the chicken over high heat until golden brown on both sides, about
6 minute
s. Reduce heat to medium, stir in the onion, garlic, and chile powder, and
cook
until vegetables are softened, about 3 minutes. Add the tomatoes and 1/4
cup w
ater. Cover and simmer, and season to taste with salt and pepper.
Recipe can be made a couple of days ahead. Cool and refrigerate uncovered u
ntil
thoroughly chilled.
SERVING:
Reheat stew over low heat if made ahead, and stir in coriander. Serve with
any
or all of the suggested garnishes.
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