This green chile chicken stew is so comforting, loaded with tender chicken, black beans, Hatch green chiles and Southwest spices, thickened with a rich roux.
6ouncesHatch chile pepperschopped (Substitution: poblano peppers or jalapenos)
1medium onionchopped
1medium celery stalkchopped
3clovesgarlicchopped
1poundheirloom tomatoesdiced
2 15-ouncecans black beans
1teaspoonchili powder
½teaspoonground cumin
1teaspoonpaprika
1teaspoonground coriander
1teaspooncayenne pepper
1teaspooncrushed red pepper
1teaspoondried oregano
Salt and pepper to taste
4cupschicken stock
For Serving: Cooked white riceif desired
Instructions
Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
Season chicken with salt and pepper and add to the pan. Cook a couple minutes per side until browned. Set aside until ready to use.
Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light brown the color of peanut butter.
Add peppers, onion, celery and garlic. Stir and cook about 8 minutes.
Add chicken. Stir and cook for 1 minute.
Add diced tomatoes, black beans, seasonings and chicken stock. Scrape up the brown bits from the bottom. Give it all a good stir.
Reduce the heat and cook at medium-low for 1 hour to thicken. You can let it just sit at this point to simmer.
Serve over white rice and garnish with extra fresh herbs, or just eat it on its own.