CHICKEN AND CHILI STEW
"Drumsticks stewed with beans, chili powder and tomatoes."
8 chicken drumsticks (about 2 pounds)
Salt and fresh ground pepper
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup water
1 (16 ounce) can cannellini beans (or white kidney beans or pinto beans), rinsed and drained
1/4 cup water
1/4 cup chopped fresh coriander leaves (cilantro)
GARNISHES (USE ANY OR ALL):
Monterey jack cheese, grated
Jalapeno chilies, chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
Cut off the knobby drumstick joint and scrape around the bone to free tendons. Sprinkle the chicken with salt and pepper.
Heat the oil in a 4-quart soup kettle or 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 chile powder, and cook until vegetables are softened, about 3 minutes.
Add the tomatoes, beans and 1/4 cup water. Cover and simmer, and season to taste with salt and pepper.
If serving right away, stir in the cilantro and serve with any of the suggested garnishes.
Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until thoroughly chilled. To serve, reheat stew over low heat and stir in cilantro. Serve with any or all of the suggested garnishes.
Makes 4 servings
Source: Cook's Magazine, May 1988
"Drumsticks stewed with beans, chili powder and tomatoes."
8 chicken drumsticks (about 2 pounds)
Salt and fresh ground pepper
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 pint cherry tomatoes
1/4 cup water
1 (16 ounce) can cannellini beans (or white kidney beans or pinto beans), rinsed and drained
1/4 cup water
1/4 cup chopped fresh coriander leaves (cilantro)
GARNISHES (USE ANY OR ALL):
Monterey jack cheese, grated
Jalapeno chilies, chopped
Black olives
Sour cream
Scallions
Green bell pepper
Tomatoes
Cut off the knobby drumstick joint and scrape around the bone to free tendons. Sprinkle the chicken with salt and pepper.
Heat the oil in a 4-quart soup kettle or 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 chile powder, and cook until vegetables are softened, about 3 minutes.
Add the tomatoes, beans and 1/4 cup water. Cover and simmer, and season to taste with salt and pepper.
If serving right away, stir in the cilantro and serve with any of the suggested garnishes.
Recipe can be made a couple of days ahead. Cool and refrigerate uncovered until thoroughly chilled. To serve, reheat stew over low heat and stir in cilantro. Serve with any or all of the suggested garnishes.
Makes 4 servings
Source: Cook's Magazine, May 1988
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