Saturday, September 18, 2004

Green Chile Stew

This fed all of my evacuees for two nights...It's a great fall stew! And best of all, if you get home at 5:40 it can be on the table by 7.

Green Chile Stew

1 lb chicken breast, cut up
1/2 c. onion (1 medium) ...or you can cheat like I do and use a bag of frozen diced onions
2 cloves garlic
2 tbsp olive oil
2 can chicken broth
1 lb red potatotes, cubed
4 med. carrots, sliced
1 can diced green chilies (just the regular small can they usually come in)
1 can diced tomatoes (can use Ro-Tel if you like spicy food)
1/2 cup water
1/2 tsp chili powder
1 tsp dried basil
Cilantro (optional)

In a large pot, cook chicken, onion and garlic in oil until the chicken is tender and brown. Stir in chicken broth, potatoes, carrots, tomatoes, water, green chilies, chili powder, basil, salt and pepper. Bring stew to boiling; reduce heat. Cover and simmer for 30 minutes. If desired, top with cilantro


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