Tuesday, March 11, 2014

Estofado de Pollo: Chicken Stew

If you can somehow keep yourself from just boiling up this week's corn and not just eating piles of corn on the cob, then reserve the kernels from 4 of the ears and get ready to whip up a quick, Mexican style stew, that is perfect served with some tortillas to sop it all up.  You can add another cup or 2 of liquid and a Tbsp of tomato paste if you want to really turn this into a soup style stew, otherwise think of this as more of a pulled pork consistency but with more tomatoes and corn than you can shake a stick at.  I love to lay out some of the tortillas on a platter and spoon the stew over top to serve this family style.  You could even use this as a stuffing for any baked enchiladas or taquitos, or serve it with large leaf lettuce for some healthy lettuce wraps!

Estofado de Pollo: Chicken Stew

1 Tbsp olive oil
2 Tbsp garlic, minced
3 tomatoes, diced
4 ears corn, cooked and removed from cob
1 chipotle chili in adobo, diced
1 small can salsa verde
2 cups yellow cherry tomatoes, halved
2 cups cherry tomatoes, halved
1 cup reduced sodium chicken stock
2 cups shredded, cooked chicken (great for using up leftover chicken or rotisserie chicken)
1/2 cup shredded cheese of your choice (optional)
Kosher salt & pepper to taste
1 Tbsp cilantro, chopped
1/2 lime
Corn tortillas

In a large stock pot, heat olive oil over medium high heat.  Add in garlic and saute for about 1 minute, until fragrant.  Add in diced tomatoes and corn and stir to blend.  Toss in 1 diced chipotle chili, with about 1 tsp of the adobo sauce, and then your salsa verde and the rest of your tomatoes.  Cook for about 2-3 minutes and then pour in chicken stock.  Bring to a boil and simmer down for about 4-5 minutes.  If you're making this more of a soup type stew, add in 2-3 cups of stock plus 1 Tbsp of tomato paste, and simmer also for 4-5 minutes.

Stir in your shredded chicken, and season with salt & pepper to taste.  You can either stir in any cheese to help thicken the sauce, or use it as a garnish over top.  Garnish top of stew with cilantro and the juice of 1/2 a lime.  Serve with corn tortillas to scoop up the stew.

No comments:

Post a Comment