October 16, 2007

Green Chile Chicken Stoup

Today started out being a perfect fall day. Cool and cloudy. The perfect day for soup or stew. This is what I made for dinner. First of all I must confess my love for green chille's. Ever since I married into a family that lived in Albuquerque, NM area green chille's have been a staple around our house. Every time we visit NM or Rob's sister visits us we stock up on our favorite green chille by El Pinto.

My sister in law Tamara and her family live close to the real El Pinto. Every time we visit that is on our top 2 list of where to eat, the other being a small Indian restaurant. A couple of years ago we discovered that El Pinto was bottling their salsa and green chille and the New Mexico stores started carrying it on their shelves. About a year ago our stores started carrying the El Pinto brand. Currently United supermarkets (in Abilene) have it on sale 3 jars for $5.

So today I decided that we would have green chille stew. I got on the El Pinto website to see if they had a recipe for it. That was what I made for dinner with a couple of changes to the original recipe which I will note.

Green Chille Stew (more of a stoup the way I made it)
1 lb. chicken, cut up in chunks
1 can corn
1 can black beans
3 cups red potatoes, washed and cubed.
1 jar El Pinto green chille sauce
1 quart chicken broth (I use the healthy choice 99% fat free)
Powdered Garlic
Fresh Garlic
2 Tsp. Olive Oil

Boil red potatoes for 10 minutes. Drain and set aside. In a large hot saucepan ( I used the same one I cooked the potatoes in) I dump in the chicken along with the olive oil. The pan is very hot when I put the meat in so it browns quickly. Cook all the way through, add a couple of shakes of the garlic powder during the cooking. Once cooked completely add the 2 quarts chicken broth, allow to come to boil. Add minced garlic, Green Chille sauce, corn and beans (both drained and rinsed), and the boiled potatoes. Simmer 5 minutes add salt and pepper to taste. I didn't add any salt, seemed salty enough maybe from the salt I added to the potatoes while boiling. Simmer 5 minutes.

I served it with warmed tortilla's as that is Rob's favorite.

To make this recipe a bit healthier I had substituted 2 tsp. of Olive Oil for the 1 Tablespoon of vegetable oil, and I added the black beans. The original recipe also called for 1/4 cup of flour to coat the cooked chicken before you add the broth. I decided not to add that and see how it worked out.

It was super easy and quick to make and tasted wonderful. If you haven't bought El Pinto green chille's go and buy them. They come in mild, medium and hot, and there is a notable difference of heat in between each heat level.

I add the El Pinto to scrambled eggs to make yummy scrambled eggs or egg burrito's, I use it as a dip - just warm the jar up in the microwave, and you can even add velveeta to a jar of it and make a twist to the rotel dip that we normally have around here. While I was looking on the website today I saw many more recipes that I plan to try. elpinto.com

One of my favorite things.

4 comments:

Linda said...

Thanks for the recipe...it sounds yummy. Now if we'd just get some real cool weather here in the metroplex. Many blessings to your family!
Linda

Dee O'Neil Andrews said...

The recipe sounds great, Tammy. But it's a long way from here to United in Abilene to get the green chili sauce you're talking about! It's a long way from here to finding ANY really good Mexican food, I'm afraid.

Now, great seafood - that's another story. We have it in abundance. But, I have to wait until we come to Texas to find good Mexican food.

Dee

of Finding Direction: The Wind Vane Chronicles

Melene said...

That sounds really good! Thanks for sharing! I may make it next week after my husband returns home from his deployment and we get our next cold front!

Denise W said...

That sounds really good!! To bad my daughter won't touch it with a ten-foot pole.