Poblano Chicken Stew

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Poblano Chicken Stew

Poblano Chicken Stew


4 poblano peppers, or 2 sweet green and 3 jalapeno peppers, halved and seeded

3 tbsp peanut or olive oil

1 white onion, chopped

3 cloves garlic, minced

1 tbsp (15 mL) ancho chili powder

3/4 tsp ground cumin

1/4 tsp cinnamon

1/2 cup minced flat-leaf parsley

1/2 cup minced cilantro

1-1/4 tsp salt

2 lb skinless boneless chicken thighs, quartered

1-1/2 cups chicken broth

1-1/2 lb white or yellow-fleshed potatoes, peeled and cut in 1-1/2-inch/4 cm chunks


Lay peppers skin side up on baking sheet; broil under high heat until skin is charred. Transfer to bowl; cover and let cool. Peel and finely chop; set aside.

In heavy-bottomed Dutch oven over medium-high, heat oil; add onion and garlic and fry until softened and fragrant but not browned, about 4 minutes.

Add chili powder, cumin and cinnamon; fry, stirring, for 1 minute. Stir in parsley, cilantro and salt; fry for 1 minute.

Stir in peppers; when hot, add chicken and fry, stirring, until chicken is white all over, about 3 minutes.

Add broth and bring to a boil; add potatoes. Reduce heat, cover and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.

Uncover and increase heat to medium; cook, stirring, until sauce is thickened but still fairly soupy, about 5 minutes.


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