Green Chile Chicken Stew........

As we got to know each other with caution........we both declared that 'we don't cook'.......and that has 

become our trademark.........

as we don't cook.........

And in honor of another 'end of the season' Football Sunday............

and a New Mexican Tradition

we'd like to share our.....

'We Don’t Cook' Green Chile Chicken Stew

Ingredients

2 Large Chicken Breasts, cubed & dusted with flour or Wondra

1 medium to large yellow onion, chopped

3 cloves garlic, minced

1 tablespoon oil, for frying

1½ tablespoons flour

3 medium red skin potatoes, diced

½ cup chopped green chile, to taste

1 can of Italian style stewed tomatoes, chopped

1 can of whole kernel sweet corn, drained (or 2 cups fresh off the cob)

1 quart chicken stock

Season to taste with ½ teaspoon cilantro

Salt and pepper

Cooking 

1. Preheat the oil in a large saucepan over medium-high heat.  Add chicken and chopped onion to saucepan. Cook until chicken is no longer pink and the onions are translucent.  Add garlic and cook for 30 seconds or so.

2. Add potatoes, green chile, tomatoes, corn and chicken stock and stir. Bring to simmer and cook covered, until potatoes are just tender, 20-30 minutes.

3. Add cilantro, salt and pepper, then taste.  Correct seasoning and add additional green chile if desired, no more than a couple tablespoons at a time and simmering for one or two minutes after each addition before tasting.  Remember that each batch of green chile is different in both flavor and heat, and it's always better to start small and go bigger, because there's not a lot you can do to tame a volcanic green chile stew.

Serving

Serve in bowls with fresh tortillas.  Top with shredded cheese, sour cream, or additional chile as desired.

Yield: 6 to 8 servings

This recipe was inspired by the The Frontier Restaurant in Albuquerque, New Mexico