Poblano Chicken Stew

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By: Andrew Chase

Poblano peppers, with their distinct rich flavour and slight heat, are – thankfully – getting easier to find in Canada.

Ingredients

4 poblano peppers, or 2 green bell and 3 jalapeño peppers, halved and seeded

1 white onion, chopped

3 cloves garlic, minced

3 tbsp (45 mL) peanut or olive oil

1 tbsp (15 mL) ancho chili powder

3/4 tsp (4 mL) ground cumin

1/4 tsp (1 mL) cinnamon

1/2 cup (125 mL) minced flat-leaf parsley

1/2 cup (125 mL) minced coriander

1-1/4 tsp (6 mL) salt

2 lbs (1 kg) skinless boneless chicken thighs, cut in quarters

1-1/2 cups (375 mL) chicken stock

1-1/2 lbs (750 g) white or yellow-fleshed potatoes, peeled and cut in 1-1/2-inch/4 cm chunks

Preparation

Lay peppers, skin side up, on baking sheet; broil under high heat until skin is charred. Transfer to bowl; cover and let cool. Peel and finely chop; set aside.

In heavy-bottomed Dutch oven over medium-high heat, fry onion and garlic in oil until softened and fragrant but not browned, about 4 minutes.

Add chili powder, cumin and cinnamon; fry, stirring, for 1 minute. Stir in parsley, coriander and salt; fry for 1 minute.

Stir in peppers; when hot, add chicken and fry, stirring, until chicken is white all over, about 3 minutes.

Add stock and bring to boil; add potatoes. Reduce heat and simmer, covered and stirring every 10 minutes, until potatoes are tender, about 30 minutes.

Uncover and increase heat to medium; cook, stirring, until sauce is thickened but still fairly soupy, about 5 minutes.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	280
Protein	24 g
Fat (total)	11 g
Sat. Fat	2 g
Carbohydrate	20 g
Fibre	2 g
Cholesterol	94 mg
Sodium	649 mg
Calcium	4 % RDI
Iron	16 % RDI
Vitamin A	9 % RDI
Vitamin C	63 % RDI
Folate	15 % RDI

Also in this menu:

6 warm, wonderful stews

Source

Homemakers Magazine: October 2008

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