Wednesday, February 18, 2009

ON FOOD ~ Mexican Chicken Stew...

Andy recently had a hankering for some warm comfort food that wasn't chili. So he consulted his favorite cookbook: Dad's Own Cookbook and found this gem of a meal that we gave two thumbs up since our mouths were full.



INGREDIENTS:
  • 1 cup Cornmeal
  • 1 1/4 pounds Boneless Chicken Thighs, cut into 2" pieces
  • 2 tablespoons Corn Oil
  • 1/4 pound Chorizo or Hot Italian Sausage, cut into 1/2" slices
  • 1 Green Bell Pepper, seeded and sliced into 1/2" strips
  • 1 Red Bell Pepper, seeded and sliced into 1/2" strips
  • 1 Large Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 1/4 cup Red Wine
  • 1 cup canned or homemade Chicken Stock or 2 Bouillon Cubes dissolved in 1 cup boiling water
  • 1 28 ounce can Whole Tomatoes, drained
  • 1 package Chili Seasoning
  • 2 tablespoons chopped fresh Coriander (Cilantro) or 1 teaspoon dried

EQUIPMENT:
  • Large frying pan with cover
  • 2 medium bowls
  • Large platter or baking sheet

STEPS:
  1. Measure the cornmeal into a medium bowl. Add the chicken pieces and toss them in the cornmeal with your hands. Shake off the excess cornmeal and place the chicken pieces on a large platter or baking sheet.
  2. Place a frying pan on high heat and let it get very hot, about 1 minute. Add 1 tablespoon oil and all the sausage, the bell peppers, and onion and saute until the sausage is cooked through, about 5 minutes. Add the garlic and saute for 1 minute more. Transfer the vegetables and sausage to a medium bowl.
  3. Add 1 tablespoon oil to the frying pan and let it get hot, about 30 seconds. Add the chicken pieces and brown, turning so they cook on all sides, about 6 minutes.
  4. Return the sausage and pepper mixture to the frying pan. Add the wine and cook until the liquid is reduced by half. Add the chicken stock or dissolved bouillon, tomatoes, chili seasoning, and coriander, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes.
  5. Serve hot over brown rice with cornbread.

Since the mixture was a bit soupy Andy just mixed it right in with the rice and thinks that next time around he might add some black beans. And sadly we did not have any sweet cornbread but that would make things even more delicious!

8 comments:

Sandy Nawrot said...

THAT looks fabulous! My mouth is watering and its only 5:30 in the morning! It is the perfect thing for a cold day. I will print this out and give it a try. Thank you...please do this more often.

Cheryl said...

Yum! Hubby HATES chicken, especially dark meat but if I made it with breasts I bet even he would eat that!

Margot said...

This looks fantastic. I'm copying the recipe right now. Your Andy is a smart guy. Don't you just love men who can cook?

Alyce said...

This looks so good! Now I'm craving cornbread and chili. :) I'll have to show this recipe to my husband and see what he thinks.

Julie said...

Mmmm....that looks yummy! I have to admit that I'm a sucker for cornbread :)

My expressions LIVE said...

Mmm that sounds good...go through my archives and you will find 13 firehouse reciepes. oxoxo

Tootie said...

Looks yummy!

r4 dsi said...

What a pretty dish you presents every time. beautiful and very tempting!