Jesse Tyler Ferguson’s Green Chili Chicken Stew
Jesse Tyler Ferguson takes us on an aromatic journey through his family kitchen with an Albuquerque favorite, Green Chili Chicken Stew.
"The aroma that fills the home is so warm and inviting and there are variations you could put on it, and, you know, you could create chicken enchiladas with the same sort of base and you could, pour it over the top of tacos, and you could eat it, on its own, or you could eat it inside a soap opera, which is a bread that is also, very famous in Albuquerque, New Mexico, that’s a puffed up bread, kind of like an Indian bread, but puffier like a little pillow. And I just, it reminds me of kind of a staple recipe that my mom would make for me and, yeah, just sort of felt like the best representation of if we're doing, like, Jesse's childhood 101 that's like, task number one is make some green chili chicken stew”
Ingredients2 Cups green chilis peeled and chopped
2-3 lbs chicken or chicken parts
1 onion chopped
2 cloves minced garlic
2 TBS oil
2 TBS flour
1 TSP salt
1/2 TSP Cumin
1/2 TSP Oregano
4 cups chicken stock
1 cup peeled chopped tomatoes
2 large potatoes peeled and cubed
Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes.
Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, and the rest of the veggies and spices.
Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour.
Michele’s Kitchen Notes
What about substitutions?
Jesse says, “Frozen or fresh green chilies are best But there are great canned options. You know, there is a brand called Hatch Green Chili that is totally suitable. There's a diced option, and then there's an option that's sort of more like the, the green chili. They look like tongues. And I prefer those because you could chop them a little bit bigger. And they don't quite they don't get lost in the recipe as much as the pre chopped ones do, they almost dissolve into the recipe. Whereas if they're a little larger you can actually see them and taste them. So I tried to go for the full size if possible, but they're in every grocery store. and I, I personally to get them as hard as possible. That's the other thing about green chilies is you can always tell how hot they're going to be. It's like that thing where like, you know, you come across a hot one. So they're like shishito peppers.”
