Monday, July 18, 2011
Chipotle Chicken Stew
I apologize if you are reading this from somewhere other than the Northern West Coast-- I realize that for most of America soup is not exactly something you want to contemplate. To you I say file this away until Fall. Here in Seattle where we are lucky if we top 68 degrees and see the sun at all so far this summer, it feels more like September. I have been thinking about making this soup for a couple of weeks, but didn't have the energy until now (fair warning, there is a lot of chopping involved). This soup is adapted from this recipe at Nourishing Meals. Ali does an amazing job of coming up with delicious recipes with whole food ingredients-- I also have her cookbook and absolutely every recipe I've tried of hers has been delicious. However, while gluten free, her recipes are not at all paleo, in fact this recipe started out as a vegetarian stew-- I started adding chicken and kale to it long ago, but this is the first time I also omitted the beans and it was just as yummy.
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 teaspoons ground cumin
1/2 teaspoon dried oregano (I used 1 Tablespoon of fresh oregano since I had it handy)
3/4 teaspoon chipotle chili powder
1 Tablespoon sea salt
2 medium yams, peeled and diced
4 cloves garlic, crushed
2-3 pounds chicken breasts or thighs, diced into bite sized pieces
1 head kale, de-stemmed and chopped small
other veggies as desired (I used a couple chopped zucchini)
6 cups water or chicken stock
1 medium red bell pepper, diced
Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes.
Then add the chicken and continue to cook until chicken starts to brown. Add spices, and vegetables and saute a minute or two more. Add the water/chicken stock (I used half and half of each). Simmer covered for 20 to 30 minutes or until yams are tender and chicken is fully cooked.
Top with Cabbage-Slaw (this recipe is fully Ali's except I use parsley instead of cilantro)
4 to 5 cups thinly sliced Napa cabbage
2 cups chopped cilantro
2 to 3 green onions, sliced into thin rounds
the juice of one lime
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Place all ingredients into a medium-sized mixing bowl and toss together. Be sure to make only what you will eat with you meal. Otherwise it will become soggy and unappealing for your next bowl of stew. (The stew gets better as it ages, this doesn't).