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.