New Mexican Chicken Wing And Green Chile Stew Recipe
Ingredients
4 pounds chicken wingettes (wings with no tips)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup chicken broth
1 (14 1/2-ounce) can stewed tomatoes
1 (4-ounce) can chopped mild green chiles
1/3 cup sliced black olives
1 tablespoon chopped cilantro or parsley
Directions
1. Season chicken with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken in batches and cook, turning once or twice, until browned, about 10 minutes per batch. Remove chicken to a platter as it browns.
2. Add onion to pan, reduce heat to medium, and cook, stirring often, until softened, 3 to 5 minutes. Stir in chili powder and cumin and cook 1 minute. Add broth, tomatoes, and chopped chiles. Return chicken to pan.
3. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 30 minutes. Add olives and simmer, uncovered, 5 minutes longer to thicken sauce slightly. Stir in cilantro and serve.
2. Add onion to pan, reduce heat to medium, and cook, stirring often, until softened, 3 to 5 minutes. Stir in chili powder and cumin and cook 1 minute. Add broth, tomatoes, and chopped chiles. Return chicken to pan.
3. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 30 minutes. Add olives and simmer, uncovered, 5 minutes longer to thicken sauce slightly. Stir in cilantro and serve.
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