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Mika Garnett’s Southwest Chicken and Green Chile Stew

August 26, 2013

By Kath Dedon

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We tried Hatch chiles for the first time last week. These New Mexican chiles have a short season and are not available at every store in Seattle. Last week I picked some up at one of my favorite supermarkets to give them a try.

I used the broiler to “roast” them until they were charred. Then I put them in a sealed Ziploc bag to let them cool off. After they were cool, the skin slipped right off. I slit them lengthwise and scraped the seeds out. The Hatch chiles were ready to go.

We first tried them sautéed with some red pepper and onion as a side dish with grilled skirt steak. They are quite good, although I wouldn’t call them amazing. I suspect that they are probably better if you buy them fresh from the fields in Hatch, New Mexico. They may lose some of their punch on the journey to Seattle.

Apparently, they can range from mild to medium-hot. Overall, our batch was mild, but every once in a while we had a bite that was noticeably hotter.

So after that dinner, I had 4 large chiles left. I searched eatyourbooks.com and found that I had an interesting recipe in One Big Table by Molly O’Neill.

(I love eatyourbooks.com!  It makes it possible to search your own cookbook collection for recipes or ingredients. If you own a lot of cookbooks, check it out.)

Mika Garnett’s Southwest Chicken and Green Chile Stew proved to be a great use for the chiles. The introduction says that she uses a 4-ounce can of chopped green chiles when she doesn’t have time to roast and peel her own. I just substituted my Hatch chiles.

The recipe is very easy and we really enjoyed it, but it did take a bit longer to make than I thought it would. The thing that took the most time was prepping all of the vegetables, including cutting fresh corn kernels from the cobs. But the result was well worth it. With all of the fresh vegetables, Mika Garnett’s Southwest Chicken and Green Chile Stew is a perfect late summer meal!

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Mika Garnett's Southwest Chicken and Green Chile Stew

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Mika Garnett’s Southwest Chicken and Green Chile Stew

(Adapted from Mika Garnett’s recipe in One Big Table by Molly O’Neill)

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(print the recipe)

I used potato starch flour to make the recipe gluten free and it worked great, but you can use all-purpose flour as Mika does.

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Serves 4

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1 tablespoon oil

1 medium onion, finely chopped

1 red bell pepper, stemmed, seeded, and coarsely chopped

1 carrot, coarsely chopped

1 jalapeno chile, stemmed, seeded, and coarsely chopped

One 4-ounce can chopped green chiles, drained (or 4 – 5 fresh Hatch chiles, roasted, peeled, seeded, and diced)

4 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon Kosher salt

A few grinds of black pepper

2 tablespoons potato starch flour (Substitute 2 tablespoons all-purpose flour if you prefer.)

2¼ cups chicken broth

1½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks

1 cup corn kernels (You’ll probably need 2 ears if using fresh.)

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

Optional garnishes:

We enjoyed the stew just as it is, but Mika suggests the following garnishes:

Sour cream

Cheese

Corn chips or heated tortillas

 

1. Heat the oil in a large pot over medium heat. Add the onion, red pepper, carrot, and jalapeno and cook, stirring occasionally, for about 5 minutes.

2. Add the green chiles, garlic, cumin, and salt and pepper. Stir and cook for about 1 minute.

3. Stir the potato starch flour (or all-purpose flour) into the pot until it is well blended.

4. Add the chicken broth and the chicken. Bring to a simmer and cook for 5 minutes.

5. Add the corn and cook for about 5 more minutes, or until the chicken is done.

6. Stir in the lime juice and the cilantro. Serve with optional garnishes if desired.

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Hatch chiles that I broiled on a foil-lined baking sheet.

Hatch chiles

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6 Comments leave one →
  1. August 26, 2013 4:16 pm

    I’ve wanted to try those chilies for so long. My friend in Arizona always talks about them. I think if we got them here, they might suffer a little too. But I’m sure they would still be good. I’ll let you know if I find some and can make some stew.
    -Gina-

    • September 2, 2013 6:31 pm

      They were still great even if shipped from New Mexico to Seattle!

  2. September 2, 2013 6:22 pm

    Do you not love them? This is our favorite time of year!

    • September 2, 2013 6:33 pm

      So many great peppers this time of year, right? We bought some great poblano chiles at a local farmers’ market. There were SO many different varieties of peppers all over the market. I may have to search out some more hatch chiles.

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