This dish is a fusion of Mexican & Colombian influences using fresh Anaheim peppers, tomatillos, jalapeños, yucca, potatoes and fresh corn. This chicken stew is the perfect comfort meal after a hard days work. Serve over white rice.
Ingredients
- 2 large Anaheim peppers charred and skin scraped off
- 1 jalapeño pepper charred and skin scrapped off
- 1 green bell pepper charred and skin scrapped off
- 4 tomatillos
- 4 green scallions
- 6 cloves garlic
- 1 large onion
- 2 chicken bouillons
- 2-3 tablespoons The Spice King All Purpose Seasoning
- 1 bunch cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 lime
- 5-6 lbs chicken cut into stew sized pieces
- 3 potatoes large dice
- 1 large carrot medium dice
- 4 ears of corn cut into 2 inch pieces
- 1 lb frozen yucca large dice
- 3-4 cups water
Directions
- Clean and wash the chicken well with water and lime .
- In a bowl, add the chicken pieces, 2 tablespoons of The Spice King All Purpose Seasoning, and 1 teaspoon cumin.
- Mix well and allow to marinate over night.
- The next day, char the bell pepper, jalapeño, Anaheim peppers in a cast iron skillet or over a flame on high heat.
- After the skin has blackened, allow to rest for 10 minutes and with a napkin, remove the waxy skin from the peppers.
- Open peppers and discard seeds.
- In a food processor, add peppers, onions, cilantro, tomatillos, garlic, chicken bouillons.
- Puree until smooth, adding water as necessary.
- In a large pot, add 1/2 cup of olive oil, and heat on medium high.
- Add the chicken and brown for about 5 minutes.
- Add the vegetable puree and remaining water.
- Cook chicken for about 25 minutes on medium heat.
- Add the potatoes and cook for 10 minutes.
- Add the corn, carrot and frozen yucca.
- Cook for about 15-20 minutes or until vegetables are tender.
- Adjust flavor with salt and The Spice King All Purpose Seasoning.
- Serve with steamed white rice.