Mexican Chicken Stew

A healthy chicken stew, loaded with vegetable, served over rice, and topped with cheese.

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Ingredients:

• 1 whole chicken, cut into 8 pieces, skin removed
• 1 pint chicken broth
• 1 red onion, chopped fine
• 1 stalk celery, chopped fine
• 1 carrot, peeled and chopped fine
• 4 cloves garlic, chopped fine
• 4 jalapeno peppers, seeded and chopped fine
• 4 plum tomatoes, quartered
• 2 chayote squash, quartered
• 1 bell pepper, seeded and sliced
• 1 jar sliced pimiento peppers
• 1 tbs hot Mexican chili powder
• 1 tbs paprika
• 2 bay leaves
• 1/4 tsp cayenne pepper
• 4 tbs olive oil
• 1/4 cup dry sherry
• 4 cups cooked long grain rice
• 1/2 cup all purpose flour
• Garnishes: shredded Monterey Jack cheese, chopped cilantro leaves, chopped green onions, salt and pepper

Method

Season chicken with salt and pepper, then dredge in flour. Using a 4 quart pan, heat oil on medium heat and brown chicken. Remove to plate. Drain off oil, wipe pan, add 2 tbs oil. Maintaining medium heat, add celery, carrot, onion, garlic, and jalapeno peppers. Season with salt and pepper and saute until softened. Add chicken broth and wine; mix well. Add all remaining ingredients except chicken and garnishes. Mix well to blend and re-season. Arrange vegetables around chicken, cover, bring to boil, then place in 325 degree oven for 1 1/2 hours. Remove from oven, serve with hot rice and garnish as desired.

Notes: Recipe is medium heat. Reduce jalapeno peppers to two and eliminate cayenne pepper for mild.

Number of servings: 4

Submitted By: Werewolfking
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