Chicken Stew

Carol Lattier

By
@C2F2

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.


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Rating:

Comments:

Serves:

2-3

Prep:

30 Min

Cook:

1 Hr

Ingredients

6
chicken legs
32 oz
box of chicken broth
1
poblano pepper, seared, seeded and peeled
salt to taste
1 can(s)
mexican tomatoes
thinly sliced onion
2-3
celery stalks (use leaves also), chopped
6-8
okra pods, sliced
2
yellow crookneck squash, thickly sliced

Directions Step-By-Step

1
Sear 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)
2
Put 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.
3
Remove the chicken legs, debone and deskin them and return the chicken meat to the pot and continue simmering.
4
twenty 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.
5
Serve chicken soups with crusty bread and enjoy.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy