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Print Recipe Hatch Chile Chicken Stew Hatch Chili Chicken Stew Pairing with Colome Malbec 2016 INGREDIENTS 1 1/2 pounds of boneless chicken breast cut up into 1 1/2 Inch bite size pieces 8 oz of hatch chili's (4 hatch chili's ) 2 Medium corn on the cob with husks left on 1 Large yellow onion diced 4 Garlic cloves minced 1 large carrot chopped 1 pound of russet potato's chopped into bite size pieces 3 Cups of chicken stock 1 teaspoon of cumin 1 teaspoon of chili powder 1 teaspoon of smoked paprika 1 teaspoon of whole coriander seeds crushed the juice of 1 whole lime Salt and Pepper to taste (Optional) Cilantro 1/3 cup (Optional) Heavy whipping cream 1/4 cup DIRECTIONS 1. Hatch chile peppers are actually a generic name for New Mexican peppers that are grown and harvested in the Hatch Valley region, New Mexico. Located in the heart of the Rio Grande agricultural territory, Hatch, New Mexico, is often referred to as the Chili Capital of the World. Hatch chile season starts in the beginning of August and lasts through the end of September, though it can sometimes extend from mid July to mid October, depending on the weather. This is when the peppers are being harvested, and the whole country can rejoice. If you are unable to obtain Hatch peppers, Anaheim peppers make a good substitute. Cubanelle peppers can work as well. I've used poblano peppers as a substitute and was quite happy. You really want to find a good thicker walled chili pepper to sub in for Hatch chiles, something with a milder level of heat. Heat up the outdoor grill to medium high around 400 degrees, place the hatch chile's and corn that are still in their husks directly over the grill. You want to grill the Hatch Chile's for 4 minutes on each side until they are completely charred black then remove from the grill place in a plastic bag and seal and let sit to cool off. The corn will take about 6 minutes per side until the husk is nice and charred black. Remove the corn form the grill and let cool before you remove the husk. 2. After the Hatch Chile's cool down remove them from the plastic bag and easy peel off the outer layer charred black skin then that will reveal this Smokey moist delicious center. Open up the Hatch Chile and remove the seed that are in the center. After the corn cools remove the husk and cut the corn off the cobb. Why I like to leave the husk's on while I am grilling it keeps the corn from drying out this is my number one tip on grilling corn. 3. Cut boneless skinless chicken breast up into large bite size pieces. Add 1 teaspoon of cumin and chili powder along with salt and pepper to the chicken. I like to use a Dutch oven you want to use a pan that has a tight lid seal so no moisture escapes while it bakes in the oven. Add olive oil to the Dutch oven, the burner should be on medium high. When the oil starts to shimmer add the seasoned chicken to the hot oil. You want to brown both side for about 4 minutes each don't worry it won't be cooked all the way through we are just wanting to add flavor at this time. 4. The oven should be preheated to 375 degrees. Add the chopped onions and garlic to the Dutch oven with the chicken still in the pot. Let sit 1 minute before stirring you want to have the juices release from the onion so the garlic does not burn on the bottom of the pan. Then stir and cook for 2 minutes until the onions become translucent. Now here is the easy part I call this dump everything In the Dutch oven. You want to add the grilled hatch Chile's and grilled corn into the Dutch Oven and stir. Continue by adding the chopped carrots, diced russet potato, chicken stock, smoked paprika and crushed coriander. You always want to wait to add paprika to the pan until you have liquid because paprika can burn very easily and it tastes bitter when it burns. Place on the tight sealing lid and put in the oven for 50 minutes. 5. After 50 minutes remove from the oven squeeze in the juice of 1 whole lime. Don't miss this step I put this recipe through my test kitchen many times and by adding the juice of the lime it balances out all the spices and smoky flavors. One important tip if anything is to spicy for your taste by adding acidity like lime juice or cream (milk product) will reduce the spice level. Then to thicken the sauce you want to smash a few of the cooked potato's into the stock this will naturally thicken the sauce without adding all purpose flour. I like to add cilantro and heavy whipping cream at this time to smooth out all the flavors. I hope you enjoy my Hatch Chile chicken stew..
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