Leila O’Connell (Blue Plate Special Caterers, Albuquerque, New Mexico)
Serves 4–6
This chicken stew recipe features chiles, which are New Mexico’s state vegetable.
1 large onion, diced
⅓ cup vegetable oil
4 cloves garlic, crushed (see Chef’s Tips on garlic, this page)
2 pounds chicken breast, cubed
2 teaspoons salt
1 teaspoon freshly cracked black pepper
2 pounds red skin potatoes (skin left on), diced
2 cups small diced tomatoes
4 cups chicken broth
2 cups hot fire-roasted diced Hatch green chiles (see Chef’s Tips on roasted peppers and chiles, this page) or frozen Bueno® diced green chiles
½ teaspoon cumin
¼ cup fresh chopped cilantro
4–6 flour tortillas
In a large pot, sauté onions in vegetable oil over medium-high heat. Add garlic, and sauté until golden brown. Then add chicken breast, salt, and pepper, and let it brown, again. Add potatoes, tomatoes, and chicken broth. Let it simmer, stirring often. Once the potatoes are soft, add chiles, cumin, and cilantro, and let it steam for 5 minutes so all the flavors integrate.
Taste for salt and spice from the green chiles; add more, if desired.
Serve it hot with flour tortillas. Bueno appetite!