Recipe courtesy of Chef Bren Ankrum – Culinary Editor
Turn up the heat a little with this chicken and chilies bowl of rustic tastiness!
Add a garden fresh salad, a hunk of hot corn bread, a glass of wine and …..
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entrée/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
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Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, stock pot, spider, food processor
1 boneless chicken breast cut into ¾ inch chunks
4 chipotle chilies
1 cup roasted red peppers
4 cups unsalted chicken stock
4 cups unsalted vegetable stock
1 cup sweet onion chopped
¼ cup fresh garlic sliced thinly
1 cup celery chopped
1 cup carrots chopped
1 cup sliced mushrooms
2 cups red potatoes cut into cubes
1/8 lb. unsalted butter (1/2 stick)
¼ cup olive oil
4 tbsp. all purpose flour
1 tbsp. cumin seeds toasted
Salt and black pepper to taste
1. Put the chicken stock, veggie stock and carrots into a large stock pot and bring to a boil, reduce heat and let simmer.
2. Toast the cumin seeds in the sauté pan at medium heat until aromatic then put the butter and oil into the sauté pan, return heat to medium, add the onions, garlic, and celery and sauté until translucent. Using a spider remove the veggies from the pan, leaving the oil and butter, and then add to the stock pot.
3. Turn off the heat to the sauté pan and let cool down leaving the butter and oil in the pan.
4. Place the roasted red peppers and chipotle peppers into the food processor and puree then add to the stock and then add the chicken to the stock pot and let simmer about 15 minutes then add the potatoes.
5. When the potatoes are just barely fork tender add the flour to the sauté pan and turn heat to medium. Stir the flour into the butter and oil until a roux forms, add hot liquid from the stock pot, stirring constantly, until a thick gravy forms and then add the entire gravy mix to the stock pot and stir gently into the stew to thicken. When thickened it is ready for service.
(I like to serve this dish with corn bread and a side salad which offers a cool contrast to the spicy stew)
Serves six to eight
Nutritional Information per serving (based on six servings):
Calories 529, Fat 32 gm, Cholesterol 127 mg, Sodium 262 mg, Carbohydrates 21.9 gm, Protein 37.9 gm.