My friend Marta’s beautiful kitchen is full of thoughtful details, fabulous craftsmanship and unexpected touches. On the day of our shoot, we were welcomed by a warm, wonderful smell coming from a stockpot simmering away on the stove. Bubbling away was Marta’s Chicken & Green Chile Stew. For my hungry crew and me, just the scent of this beauty made our stomachs growl out of control! When we finally called it a wrap, it didn’t take us very long to line up to fill our Bennington bowls with ladles of steaming stew. Served with Marta’s favorite, Tacupeto corn chips from Whole Foods, warmed up in her oven, and given a squirt of fresh lime juice, it was a lovely, delicious treat!

So, as the temperature drops, and you’re looking for a recipe that’s both satisfying and, makes you feel all warm and cozy, your search is over. This is it.

To see where Marta whipped up her stew: http://noramurphycountryhouse.com/magazine/autumn-2015/country-house-kitchen/#.ViD-usvODWc

Enjoy!

Love, Nora

Marta’s Chicken & Green Chile Stew

Serves 12-16

Ingredients:

8 skinless, boneless chicken breasts

8 cups chicken stock

2 tablespoons olive oil

2 cloves garlic, minced

2 medium onions, diced

2 (15-ounces) can white beans, undrained

1 jar Whole Foods salsa verde

2 teaspoons dried Mexican oregano

2 teaspoons ground cumin

1 teaspoons ground chipotle pepper

2 teaspoons salt

2 teaspoons ground pepper

2 teaspoons fresh Mexican oregano, chopped

2 shakes of Tabasco (to taste)

Recommended garnishes: Serve with fresh cilantro, lime wedges, peeled and freshly sliced avocado, and shredded Mexican cheese.

Directions:

Using a stockpot, add olive oil and heat. Add garlic, chopped onion, salt and pepper and sauté. Add chicken breasts, and cook over medium heat, searing both sides. After both sides are seared, add chicken stock and cook until tender, about 20 minutes. Remove chicken to a cutting board and shred breasts with 2 forks. Return shredded chicken to the pot of stock.

Add undrained white beans, salsa verde, dried oregano, ground cumin, ground chipotle pepper, and freshly chopped Mexican oregano. Stir well. Let simmer for an hour.

Add shakes of Tabasco, and adjust seasonings to your liking.

Marta serves this right away, but confesses that serving it the next day makes it even better! Like any good stew, time is a great flavor builder!

 

 

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