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recipes:chicken_and_hatch_chile_stew

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recipes:chicken_and_hatch_chile_stew [2020/09/04 23:37]
admin
recipes:chicken_and_hatch_chile_stew [2020/09/04 23:41] (current)
admin
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   * ¼ tsp. ground black pepper   * ¼ tsp. ground black pepper
   * 3 fire roasted Hatch chiles, seeds removed and diced (about 2x 4oz cans)   * 3 fire roasted Hatch chiles, seeds removed and diced (about 2x 4oz cans)
-  * 1 (16-oz.) jar salsa verde (used Guy Fieri's)+  * 1 (16-oz.) jar salsa verde (The author used Guy Fieri's)
   * 4 c. low-sodium chicken stock   * 4 c. low-sodium chicken stock
   * 1 c. water   * 1 c. water
   * 1 lime, juiced   * 1 lime, juiced
-  * 1 small rotisserie chicken, pulled+  * 1 small rotisserie chicken, pulled (I used grocery store "pre-pulled")
   * 1 tbsp. fresh cilantro, chopped   * 1 tbsp. fresh cilantro, chopped
   * ½ c. long-grain white rice   * ½ c. long-grain white rice
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 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.
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-  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. 
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-</code> 
  
 **Nutritional Info:** \\ Unknown. **Nutritional Info:** \\ Unknown.
  
  
recipes/chicken_and_hatch_chile_stew.1599262633.txt.gz · Last modified: 2020/09/04 23:37 by admin