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Green Chili Stew with Chicken
(c) 2006 www.best-chili-recipes.com chicken chili recipe
6 or 7 skinless, boneless chicken breast, cubed (1/2 inch pieces)
3 tablespoons oil
1 (16 oz.) can chopped tomatoes
2 (4 oz.) cans whole green chilies, chopped into 1/2 inch pieces
4 cloves garlic, crushed
2 tablespoons instant minced onion
4 large potatoes, peeled and chopped into 1/2 inch pieces
Celery salt to taste
Salt and pepper to taste
Water
Directions
Brown the chicken in the oil in 2 or 3 batches. Use a large black frying pan if you want meat to brown quickly. Place the browned meat in a 3-4 quart covered casserole dish.
Add tomatoes, chilies, potatoes, and seasonings, except the salt. Add about 1 cup of water to the frying pan, stirring over high heat to scrape up browned bits on bottom and bring to boil.
Add vegetables to pot with enough additional water to barely cover the ingredients. Cover and simmer until the stew is thick and the meat very tender, about 1 1/2 hours.
Add salt to taste before serving.
Chicken chili recipe, green chili stew recipe
