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Chicken Chile Stew

Chicken Chile Stew – Forkwise recipe card (illustration, no photo yet)
DinnerIndian⏱ 125 minServes 10EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • Nonstick cooking spray
  • 3 lb boneless, skinless chicken (breast or leg), cubed
  • 3 stalks celery, chopped
  • 1 medium tomato, diced
  • 7 green chilies, roasted, peeled, seeded, and chopped
  • 4 cloves garlic, peeled and crushed
  • Ground black pepper to taste

Method

  1. Spray a heavy iron skillet with cooking spray, and preheat over medium heat. Brown the chicken cubes, in batches, with cooking spray as needed.
  2. Place the meat in a 3- or 4-quart casserole (with cover), and add the remaining ingredients.
  3. Deglaze the skillet: On high heat, add some cold water and scrape the hardened juices with a spoon or spatula to dissolve them into the water. Add the sauce to the casserole.
  4. Add water to barely cover the ingredients. Cover the casserole, and simmer until the stew is thick and the meat is very tender, about 1½ hours.
  5. Add black pepper to taste before serving.

Tip: This recipe is lower in saturated fat and cholesterol because it is made with skinless chicken, flavored with vegetables and seasonings, and cooked slowly in water (moist heat).

Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Honoring the Gift of Heart Health Manual for American Indians and Native Alaskans · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.