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Posts tagged ‘Stew’

Veracruzana Chicken Stew With Winter Squash

 

This is loosely based on a chicken stew from the Mexican state of Veracruz. The cuisine of Veracruz, more than any of the other cuisines of Mexico, retains much Spanish influence, and this is a perfect example. There are not even any chilies in this stew, though I’ve added some cayenne for a little punch.

 

1 medium onion, peeled and quartered

4 garlic cloves, unpeeled

1 28-ounce can tomatoes in juice

2 tablespoons extra virgin olive oil

6 to 8 skinned chicken legs and/or thighs (can use boneless thighs)

Salt and freshly ground pepper

1 1/2 cups chicken stock

10 medium green olives, pitted and finely chopped

1 tablespoon capers, rinsed and finely chopped

1/4 cup raisins (optional)

1 sprig fresh rosemary

1 teaspoon dried oregano, preferably Mexican

1 2-inch cinnamon stick

1 bay leaf

1/4 teaspoon cayenne

1 pound butternut squash, peeled and cut in small dice

2 tablespoons dry sherry (optional)

1. Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.

2. Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.

3. Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.

4. Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.

5. Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.

Yield: 4 to 6 servings.

Advance preparation: The dish will keep well in the refrigerator for 3 or 4 days and can be frozen.

Nutritional information per serving (4 servings using 3 legs/3 thighs): 381 calories; 16 grams total fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 115 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 462 milligrams sodium (does not include salt to taste); 34 grams protein.

Read More: NYT

Chicken and Pepper Stew

This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted. In this version I used skinned chicken pieces. Serve with noodles, rice or other grains.

 

6 to 8 chicken legs and/or thighs, skinned

Salt and freshly ground pepper

1 tablespoon canola or vegetable oil

1 tablespoon extra virgin olive oil

1 large onion, cut in half lengthwise and then sliced across the grain

2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)

3 to 4 garlic cloves, thinly sliced

1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced

1 28-ounce can chopped tomatoes with juice, pulsed in a food processor

Pinch of sugar

1. Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.

2. Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.

3. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

Yield: 4 to 6 servings.

Advance preparation: The dish will keep well in the refrigerator for 3 or 4 days and can be frozen. You might use up the chicken and have lots of the sauce left, in which case there’s no more appropriate dish than pipérade, in which eggs are scrambled in the wonderful pepper mixture.

Nutritional information per serving (4 servings, using 3 legs and 3 thighs): 381 calories; 15 grams total fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 115 milligrams cholesterol; 25 grams carbohydrates; 6 grams dietary fiber; 150 milligrams sodium (does not include salt to taste); 34 grams protein

Read More: NYT

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