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Chipotle Chicken Stew
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    Chipotle Chicken Stew

  • 1 Whole chicken (3 lbs, cut up)
  • 5 Quarts water
  • 1 Large white onion (large dice, reserve peel)
  • 2 Stalks Celery (1 cup of the tops & heart are better)
  • 8 Red boiling potatoes (medium dice)
  • 3 Large or 8-10 Roma tomatoes (medium dice)
  • 4 cloves garlic (minced)
  • 1 Can chipotles in adobo (pureed)
  • 1 Tablespoon Lime juice
  • 1 tsp thyme
  • 1 tsp Mexican oregano
  • 1 tsp lemon zest
  • 2 Bay leaves
  • 1/8 Cup sherry or good white wine
  • 1 Tablespoon olive oil
  • Fresh cracked pepper
  • 1 tsp Kosher salt
  • Directions: Pat dry chicken, season with salt, thyme and pepper. In a heavy skillet or dutch oven heat oil and brown chicken on all sides (about 10 min). Remove chicken, deglase pan with sherry, then add garlic, potatoes, onion and brown (5 minutes). Now add the chipotle, tomato, carrots celery, oregano lemon zest and cook (5 min).

    In a large stock pot: 5 quarts water, bay leaf, vegie trimmings, lime juice and browned chicken. Simmer for 1 hour. Remove chicken, cool and debone. Add chicken to vegies. Heat oven to 400 F and brown bones 45 minutes. Add to stock and simmer for 2 hrs. Remove bones and strain stock into vegies. Add oregano, adjust for salt and pepper.

    Serve with lime wedges and tortillas.

    Variations. Season chicken, coat vegies in olive oil and Roast in oven (350 f) for 1 hour. Cool & debone chicken, chop vegies and deglase the pan with sherry to get all of those brown bits up. Put deglasing liquid, bones, bayleaf, and vegie trimmings in 5 quarts of water and simmer) for as long as you can stand (at least 2 hours) and strain liquid. In Stock pot add chopped vegies, chipotles chicken and stock. Simmer for 30 min and serve.
    **for even more work, put bones in oven at 450 for 30 min. Then add to stock.

    From: Robert Lusk (Pepper Fool)
    Posted By: RobLusk@pepperfool.com
    Post Date: 6/12/99

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