⭐️⭐️ Hatch Chile Stew ⭐️⭐️
With Chicken and Heirloom Beans
Tortilla Strips, Sour Cream, Avocado, Radish, Cilantro
Hatch Chile Aficionados, you’re gonna love this stew! It is chock-full of a whole pound of fire-roasted chopped Hatch chiles. But don’t worry, I used the mild ones so it is not too spicy, just bursting with New Mexico green chile goodness. There is also red Hatch chile powder in the recipe for another layer of chile flavor and so you can adjust the spice-level to your liking. 🔥
Chicken and heirloom beans make it a hearty meal while all the garnishes give it pizzazz. Home-fried tortilla strips are dusted with Hatch chile powder and give the stew a spicy Southwest crunch. Sour cream, avocado, radish, and cilantro bring creamy, peppery, and herby notes. Unlike some stews where chicken and/or beans take center stage and chiles play a supporting role, here, the chiles are the star. ⭐️
Hatch Chiles are chile pepper varieties commercially cultivated in the Hatch Valley of Southern New Mexico. It is said that the soil and climate of the area contribute to the especially pleasing flavor of the chiles. (from Fresh Chile Co. here) 🌶
Hatch Chile Stew with Chicken, Heirloom Beans Recipe
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Sundubu Jjigae ~ Soft Tofu Stew
Recipes for the popular Korean tofu stew, Sundubu (soft tofu) Jjigae (stew), are flexible. The recipes always include red chili powder and soft tofu, then perhaps add fresh vegetables and/or kimchi; the broth can be anchovy stock, chicken stock, or vegetable broth or water; it can be vegetarian or made with beef, pork belly, or seafood; the salty component can come from soy sauce, fish sauce or salt; sometimes an egg is added… sometimes not.
It’s spicy, silky, salty, and ultimately satisfying. It is a fast and easy dish, changing ingredients with whatever is at hand. Steamed white rice is served on the side to complement and balance the bubbling hot stew.
Sundubu Jjigae Recipe
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Chicken and Olive Stew, Moroccan Spices
This chicken stew is a little bit spicy, a little bit sweet, a little bit sour, and a little bit salty with plenty of exotic spices. I took the liberty of adding non-traditional ingredients such as tamari and butter too. It is chock full of savory umami flavors. A big bunch of herbs brings fresh bright notes at the end. The humble chicken stew is humble no more.
Chicken and Olive Stew Recipe
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Chickpea Stew with Lots of Veggies
Kale, Cabbage, Spinach, Carrot, Onion, Celery, Tomato
We are cooking in some challenging times, my friends. But we can do this and we can do this well! Look in the fridge and get excited!
We are cooking without the luxury of just popping over to the supermarket to get whatever ingredient our original recipe requires.
Today’s meal started in the pantry with a can of chickpeas and progressed to the veggie drawer in the fridge. There was a very small head of cabbage left over from my Stuffed Cabbage rolls. Less than a half bag of pre-washed spinach, and an aging bunch of curly kale.
Staples of carrot, onion, celery and garlic are almost always on hand. It was here that this hearty, healthy, satisfying stew recipe began to take shape.
Also, don’t underestimate dried herbs. They definitely have flavor and can substitute for fresh in these unusual times. Hopefully the dried herbs in your pantry are not too old!
Chickpea Stew Recipe
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Chicken Chorizo Stew
Baby Spinach, Kale, and Chard
A golden roux with lots of vegetables and kidney beans is the backdrop for this southern-style Chicken Chorizo Stew. This gumbo-esque meal is hearty but not thick. Instead of okra and sassafras, it is chock full of baby greens – spinach, kale, and chard. It’s served with steamed brown rice on the side. A splash of vinegary Crystal Louisiana Hot Sauce adds zippy notes and brightens the flavors.
Chicken Chorizo Stew with Baby Greens Recipe
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