chicken stew
(1 rating)
this is one of those lovely meals that can take a couple of hours to let the flavors marry, or can be done in one hour if you are rushed.
►
(1 rating)
yield
2 -3
prep time
30 Min
cook time
1 Hr
Ingredients For chicken stew
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6chicken legs
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32 ozbox of chicken broth
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1poblano pepper, seared, seeded and peeled
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salt to taste
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1 canmexican tomatoes
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thinly sliced onion
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2-3celery stalks (use leaves also), chopped
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6-8okra pods, sliced
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2yellow crookneck squash, thickly sliced
How To Make chicken stew
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1Sear the poblano pepper until the skin blisters on all sides. Put it in a ziplock bag for 15 minutes. Then pull the stem along with most of the seeds out. Wipe away any remaining seeds and the skin with a paper towel. Chop the pepper into large pieces. (Note: I'll do this with several poblanos at once and then freeze them on parchment paper and store the frozen pieces in the freezer in an airtight ziplock bag until I need them for a recipe...easier that way)
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2Put chicken legs, poblanos, broth, salt, mexican tomatoes, celery and onions into a small stew pot. Bring to a boil and reduce to a simmer until the chicken legs are completely cooked and tender.
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3Remove the chicken legs, debone and deskin them and return the chicken meat to the pot and continue simmering.
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4twenty minutes before you want to serve this soup: salt and pepper (to taste) the sliced squash and okra and drop them into the simmering liquid. Simmer for 20 minutes.
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5Serve chicken soups with crusty bread and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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