This chicken stew is very easy to make and is loaded in flavor. I cooked it in a chile colorado style sauce and added some vegetables in it. Once it slowly simmered the final result is a very tender, flavorful and satisfying frugal meal. This goes beautifully with rice. Here is what you are going to need for this:
Serves eight to ten
FOR THE CHILIES:
4 New Mexico dry chili pod
6 Guajillo dry chili pod
Boiling water
½ of a brown or yellow onion
4 garlic cloves
1 tsp. cumin
1 tsp. salt
Toast the chilies by placing them directly on an open flame or pressing them against a dry, hot skillet. Toast them until they blister and get charred in some places.
Place the charred chilies into a bowl and cover with boiling water. Weigh them down with a plate or pot lid and soak them for about 20 minutes.
Remove the stems and most of the seeds from the rehydrated chilies and place them in a blender. Add the onion, garlic, salt and cumin. Strain in about 1 cup of the soaking liquid and blend into a smooth paste.
FOR THE CHICKEN:
2 TBS oil
The paste of the New Mexico and Guajillo chilies
2 cups tomato sauce or puree
2 cups chicken stock
20 chicken legs
2 cups of frozen carrots, peas and corn
Salt & Pepper to taste
Heat the oil in a large pot and strain the chili paste into it. Make sure you squeeze the paste in the sieve so you do not discard any good stuff. Wash out the blender with a little bit of water to get all of the chili paste.
Mix the chilies with the oil and cook them for about 10 minutes. Add the stock and tomatoes. Mix well and add the chicken and vegetables. Season with salt and pepper and bring to a boil. Cover the pot, reduce the heat and simmer for 40 to 45 minutes.
Serve with Mexican rice. Enjoy!
2 chicken legs no rice – CALORIES 340.68; FAT 14.43 grs (sat 3.63; mono 5.19; poly 2.99); PROTEIN 30.77 grs ; FIBER 2.43 grs; CARBS 20.81 grs; CHOLESTEROL 111.44 mg; IRON 4.25 mg; SODIUM 918.36 mg; CALCIUM 45.77 mg
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