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Chicken Stew with Potatoes Prunes and Chilies
10 Dried ancho chilies, stemmed
2 tb Vegetable oil
2 lg Onion(s), chopped
3 Garlic clove(s), minced
1 Chicken (2 1/2 to 3 pounds) cut into 6 pieces
8 Carrots cut in 3/4" pieces
6 md Red-skinned potatoes cut into 3/4" pieces
3 sm Tomatoes seeded and chopped
14 1/2 oz Can chicken broth
8 Prunes, halved
Place chilies in large bowl. Add enough hot water to cover. Let stand until chilies are very soft, about 1 hour. Drain, reserving 2 cups soaking liquid. Transfer chilies and reserved liquid to processor and puree and smooth.
Heat vegetable oil in heavy large Dutch oven over medium-low heat. Add onions and garlic and saute until golden, about 10 minutes. Add carrots, potatoes, tomatoes and chicken broth. Stir in chili mixture. Simmer until chicken is cooked through and sauce thickens, about 35 minutes. Add prunes and simmer 5 minutes. Season with salt and pepper.
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