Mike's Spicy Green Chilie Chicken Stew

Name: Mike's Spicy Green Chilie Chicken Stew
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Meat; 1 LG Rotisserie Chicken [shreaded from bone]; ● For The Canned Goods; 5 (14 oz) Cans Chicken Broth; 1 (10 oz) Can ROTELL Tomatoes; 1 (1 Pound) Can Tomatillos [drained - crushed]; ● For The Fresh Vegetables; 3 Pounds Fresh Roasted Hatch Green Chilies [peeled - stems/seeds removed - chopped - reserve 1 pound - we used extra hot chiles]; 1 EX LG Vidalia Onion [chopped]; 6 Cloves Garlic [smashed - minced]; 2 EX LG Jalapeños [seeds/membranes removed - chopped]; 1 LG Bunch Fresh Cilantro [leaves - chopped - add 1/2 initially - reserve other 1/2 for your finish & garnish]; 1/2 Cup Green Bell Peppers [chopped]; 3 LG Potatoes [peeled - chopped]; ● For The Spices; 3 tbsp Ground Cumin [reserve 1 tbsp]; 1 1/2 tbsp Granulated Garlic Powder [reserve 1/2 tbsp]; 1 1/2 tbsp Granulated Onion Powder [reserve 1/2 tbsp]; 1 tbsp Salt [or more to taste]; 1/2 tsp Celery Seed; 1 tsp Green Chile Powder; 1 tsp Mexican Oregeno [crushed]; 1/2 tbsp Fresh Ground Black Pepper; ● For The Finish; 1/2 Cup Mexican 3 Cheese [added last]; ● For The Sides & Garnishments; Sour Cream; Shreaded Cheese; Flour Tortillas; Tortilla Chips

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It was one of my 8 year old students graduation day today. For Callies' finale, she was charged with teaching her very own class - completely unassisted. While being video taped no less! This is the dish she chose at a moments notice. [i swear these little munchkins literally crave their red and green chiles here!]

What I was impressed with was her immediate versitality. She found herself without fresh red and green tomatoes and celery so, she improvised with Rotell and celery seed. Yup! She didn't miss a beat! She also served her dish with baked Jalapeño Corn Bread. It was absolutely delicious! She also made her own tortilla chips! She wanted to make her own chicken stock from her Rotisserie chicken carcass but didn't have the time.

All photos and instructions are posted solely by her tiny little adventurous fingers. Congratulations Callie!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

All photos and instructions are posted solely by her tiny little adventurous fingers. Congratulations Callie!

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Ingredients

60 mins

6 servings

● For The Meat
1LG Rotisserie Chicken [shreaded from bone]
● For The Canned Goods
5 (14 oz)Cans Chicken Broth
1 (10 oz)Can ROTELL Tomatoes
1 (1 Pound)Can Tomatillos [drained - crushed]
● For The Fresh Vegetables
3 PoundsFresh Roasted Hatch Green Chilies [peeled - stems/seeds removed - chopped - reserve 1 pound - we used extra hot chiles]
1EX LG Vidalia Onion [chopped]
6 ClovesGarlic [smashed - minced]
2EX LG Jalapeños [seeds/membranes removed - chopped]
1LG Bunch Fresh Cilantro [leaves - chopped - add 1/2 initially - reserve other 1/2 for your finish & garnish]
1/2 CupGreen Bell Peppers [chopped]
3LG Potatoes [peeled - chopped]
● For The Spices
3 tbspGround Cumin [reserve 1 tbsp]
1 1/2 tbspGranulated Garlic Powder [reserve 1/2 tbsp]
1 1/2 tbspGranulated Onion Powder [reserve 1/2 tbsp]
1 tbspSalt [or more to taste]
1/2 tspCelery Seed
1 tspGreen Chile Powder
1 tspMexican Oregeno [crushed]
1/2 tbspFresh Ground Black Pepper
● For The Finish
1/2 CupMexican 3 Cheese [added last]
● For The Sides & Garnishments
Sour Cream
Shreaded Cheese
Flour Tortillas
Tortilla Chips
Fresh Cilantro
Queso Fresco Cheese

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Steps

60 mins

1

Strip chicken meat from bones and shread.
2

Chop your vegetables. Add 1/2 Cilantro leaves and potatoes last.
3

Canned goods needed. Add to pot with all seasonings.
4

Simmer for 30 minutes.
5

Add potatoes and simmer 20 minutes longer - or until potatoes are soft. In the last 5 minutes - add anything that says, "reserves." Except for cheese and cilantro.
6

Turn off heat and allow stew to set for 10 minutes. Then, add cheese and reserved cilantro and mix.
7

Serve hot with warm flour tortillas or, sturdy tortilla chips with cilantro, cheese and sour cream. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 05, 2016 20:51

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!