Mika Garnett's Southwest Chicken and Green Chile Stew

From inthekitchenwithkath.com

(Adapted from Mika Garnett’s recipe in One Big Table by Molly O’Neill)

 

I used potato starch flour to make the recipe gluten free and it worked great, but you can use all-purpose flour as Mika does.

 

Serves 4

 

1 tablespoon oil

1 medium onion, finely chopped

1 red bell pepper, stemmed, seeded, and coarsely chopped

1 carrot, coarsely chopped

1 jalapeno chile, stemmed, seeded, and coarsely chopped

One 4-ounce can chopped green chiles, drained (or 4 – 5 fresh Hatch chiles, roasted, peeled, seeded, and diced) (Update: Use 1 – 5 fresh Hatch chiles. Details are on my blog post for this recipe.)

4 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon Kosher salt

A few grinds of black pepper

2 tablespoons potato starch flour (Substitute 2 tablespoons all-purpose flour if you prefer.)

2¼ cups chicken broth

1½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks

1 cup corn kernels (You’ll probably need 2 ears if using fresh.)

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

 

Optional garnishes:

We enjoyed the stew just as it is, but Mika suggests the following garnishes:

Sour cream

Cheese

Corn chips or heated tortillas

 

 

1. Heat the oil in a large pot over medium heat. Add the onion, red pepper, carrot, and jalapeno and cook, stirring occasionally, for about 5 minutes.

1b. (Update) If using fresh Hatch chiles, taste a bit to determine how hot they are and then decide how many to add in step #2.

2. Add the green chiles, garlic, cumin, and salt and pepper. Stir and cook for about 1 minute.

3. Stir the potato starch flour (or all-purpose flour) into the pot until it is well blended.

4. Add the chicken broth and the chicken. Bring to a simmer and cook for 5 minutes.

5. Add the corn and cook for about 5 more minutes, or until the chicken is done.

6. Stir in the lime juice and the cilantro. Serve with optional garnishes if desired.