Chicken & Chili Stew
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken drumsticks
|
*
|
| 1 | small |
onions
|
|
| 3 | cloves |
garlic
|
|
| 16 | ounces |
white kidney beans, canned
canned, or white kidney beans or pinto beans, prefer cannellini |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | pint |
cherry tomatoes
|
*
|
| ¼ | cup |
cilantro
chopped fresh |
|
| Garnishes use any or all | |||
| 1 | x |
monterey jack cheese
grated |
*
|
| 1 | x |
jalapeño pepper
chopped |
*
|
| 1 | x |
black olives
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
green bell peppers
|
*
|
| 1 | x |
tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken drumsticks
|
*
|
| 1 | small |
onions
|
|
| 3 | cloves |
garlic
|
|
| 462.4 | ml/g |
white kidney beans, canned
canned, or white kidney beans or pinto beans, prefer cannellini |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
chili powder
|
|
| 473 | ml |
cherry tomatoes
|
*
|
| 59 | ml |
cilantro
chopped fresh |
|
| Garnishes use any or all | |||
| 1 | x |
monterey jack cheese
grated |
*
|
| 1 | x |
jalapeño pepper
chopped |
*
|
| 1 | x |
black olives
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
green bell peppers
|
*
|
| 1 | x |
tomatoes
|
*
|
Directions
Cut off the knobby drumstick joint and scrape around the bone to free tendons.
Chop the onion.
Mince the garlic. Drain and rinse the beans.
Sprinkle the chick en with salt and pepper.
Heat the oil in a 4-quart soup kettle or dutch oven.
Sauté the chicken over high heat until golden brown on both sides, about 6 minute s.
Reduce heat to medium, stir in the onion, garlic, and chile powder, and cook until vegetables are softened, about 3 minutes.
Add the tomatoes and ¼ cup w ater.
Cover and simmer, and season to taste with salt and pepper.
Recipe can be made a couple of days ahead.
Cool and refrigerate uncovered until thoroughly chilled.
SERVING: Reheat stew over low heat if made ahead, and stir in coriander.
Serve with any or all of the suggested garnishes.
