INGREDIENTS
This is what you need for 2-4 servings:
- 2 lbs. chicken legs (thigh + drumstick)
- 2 cups green chile peppers, chopped
- olive oil
- S&P
- your preferred spices
Pic1: green chile chickenDirections
Pic2: melting frozen green chile
Pic3: warm through
Pic4: add green chile to chicken
-
Optional:
- if you have fresh chile peppers, roast and peel them.
-
For soft-skinned chicken legs,
- Start them with a cup of water instead of olive oil.
- Add the green peppers right away at the beginning.
- Braise until the chicken is done (30 minutes) and the peppers are starting to fall apart.
- Serve and enjoy.
-
For a crispier skin,
- Sauté the legs uncovered in some olive oil first until the skin is nicely brown and crisp.
- Cover, keep simmering for 25 minutes with high enough heat to evaporate water and cook in grease only.
- Thaw and stew the peppers separately in a small saucepan (pic2) and add them 5 minutes before the chicken is ready, enough to warm the chile through but not enough to stew the chicken..
- Serve and enjoy.
- Serving suggestions:
- Serve with some boiled potatoes.
- To really savor the chile flavor, serve without any side dishes. (Pic1)
Green Chile chicken Stew
2018-07-12
You can keep it simple and prepare the recipe above with smaller chicken pieces. Or you can add more vegetables to make it the chicken equivalent of Pork Green Chile Stew.
Pic5:
green chile chicken stew