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Chicken and Chili Stew
8 Chicken drumsticks (about 2 Lbs)
1 sm Onion
3 Cloves garlic
1 cn Cooked cannelini or pinto beans (16 oz)
1 tb Oil
2 tb Chili powder
1 pt Cherry tomatoes
1/4 c Fresh coriander leaves, chopped
GARNISHES: Sour cream, grated Monterey Jack cheese, chopped jalapeno peppers, tomato, green bell pepper, scallions
PREPARATION: Cut off the knobby drumstick joint and scrape around the bone to free the tendons. Chop the onion. Mince the garlic.
Drain and rinse the beans. Sprinkle the chicken with salt and pepper. Heat the oil in a 4-quart Dutch oven. Saute the chicken over high heat until golden brown on both sides, about 6 minutes. Reduce heat to medium, stir in the onion, garlic and chili powder; cook until vegetables are softened, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and simmer, stirring occasionally, until chicken is cooked through and juices have thickened, about 20 minutes. Stir in the beans, return stew to a simmer, and season to taste with salt and pepper.
NOTE: Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until thoroughly chilled.
SERVING: Reheat stew over low heat if made ahead. Stir in coriander. Serve with any combination of garnishes.
Makes 4 servings.