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--- recipes:chicken_and_hatch_chile_stew [2020/09/04 23:36]
admin
+++ recipes:chicken_and_hatch_chile_stew [2020/09/04 23:41] (current)
admin
@@ Line 3: / Line 3: @@
 |@skyblue:**Base** |Chicken|@skyblue:**Course** |Entree|
 |@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
-|@skyblue:**Servings** |8|@skyblue:**Ethnicity**|American|
+|@skyblue:**Servings** |8|@skyblue:**Ethnicity** |American|
-**Comments:** Hatch green chiles harvest season is Aug-Sep. They usually come in Mild/Hot varieties. I think the closest alternative is the Anaheim pepper. Future Experiments: GInny wants to try it with wild rice and I want to try it with "shirataki rice".\\
+**Comments:** Hatch green chiles harvest season is Aug-Sep. They usually come in Mild/Hot varieties. I think the closest alternative is the Anaheim pepper. Future Experiments: GInny wants to try it with wild rice and I want to try it with "shirataki rice".
 **Ingredients:**
-  * 2 tbsp. olive oil
+   * 2 tbsp. olive oil
   * 1 small yellow onion, diced
   * 1 c. fresh corn (from about 2 ears)
@@ Line 19: / Line 19: @@
   * ¼ tsp. ground black pepper
   * 3 fire roasted Hatch chiles, seeds removed and diced (about 2x 4oz cans)
-  * 1 (16-oz.) jar salsa verde (I used Guy Fieri's)
+  * 1 (16-oz.) jar salsa verde (The author used Guy Fieri's)
   * 4 c. low-sodium chicken stock
   * 1 c. water
   * 1 lime, juiced
-  * 1 small rotisserie chicken, pulled
+  * 1 small rotisserie chicken, pulled (I used grocery store "pre-pulled")
   * 1 tbsp. fresh cilantro, chopped
   * ½ c. long-grain white rice
 **Optional garnishes:**
   * Lime wedges
   * Avocado chunks
@@ Line 34: / Line 35: @@
   * Sour Cream
+**Directions:**
-**Directions:**\\
+In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
-    In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.\\
 **Nutritional Info:** \\ Unknown.

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