Halve, stem, and seed:
Broil on high skin side up until charred, about five minutes. Seal in a paper bag and let sit until cool, about fifteen minutes. Peel.
Remove papery skins from:
Broil on high, turning once, until blackened, about fifteen minutes. Combine in a blender:
Add to a dutch oven or large heavy pot over medium-high heat:
Saute two minutes. Add:
Saute, stirring frequently, two minutes. Add:
Saute, stirring constantly, thirty seconds. Set aside. Combine:
Saute until browned, about three minutes. Set aside. Add to dutch oven:
Bring to a boil, reduce heat, and simmer forty-five minutes. Add:
Serving size: 167 cup stew and 100 Tbsp reduced fat sour cream; Calories: 322; Carbohydrates: 30.9g; Fat: 14.1g (sat 3.6g, mono 6.3g, poly 2.7g); Protein: 18.7g; Fiber: 6.3g
Recipe adapted from Cooking Light, January 2011
recipe/chicken verde stew.txt ยท Last modified: November 2, 2015 by Dave Leach
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