Well, we couldn’t make it out to New Mexico for this year’s Fiery Foods show, but our minds were on Tex-Mex food in the meantime. Many of our favorite entrees include some sort of chile, be it red or green. Since Linda’s been fighting off a case of the flu, we decided to cook up a big pot of stew. Red chile seemed to be the way to go, so here is the recipe for our bowl of Buckeye Red Chile Stew:

Buckeye Red Chile Stew

2 16-ounce jars of Red Chile Sauce by My Favorite New Mexico Foods.
1-1.5 lbs boneless skinless chicken breasts
1 large yellow onion
1 green pepper
5 cloves garlic
5 small red potatoes, peeled
1 can whole kernel corn (not cream-style), drained
2 10-ounce cans ROTEL diced tomatoes and green chilies
1 can (48 ounces) chicken broth
1 bag onion and pepper mix, frozen
2 tbsp RESCUE chicken seasoning by Big Dawg Salsa
2 tbsp. vegetable oil

The key to this recipe is simplicity. The most work you have to do is chopping up the veggies, so check out this easy way to cook up this tasty dish….

Start out by rinsing off the chicken and cooking it in a large skillet with a little water. It’s very much like parboiling, but the boiling water cooks the chicken while you dice up the green pepper, onion, and potatoes to a fairly small size. Take a garlic press and mince 5 cloves of garlic. Add all the fresh veggies together in a bowl and set aside. After the chicken is cooked through, remove from the skillet and tear the chicken into bite-sized pieces and set aside.

Using the juices from the chicken, add all the veggies to the skillet along with the chicken seasoning mix. Add the vegetable oil to the mix and saute for about 5 minutes on medium heat until the onions are cooked through but not soggy. The sauteed garlic ought to have your kitchen smelling really nicely right about now.

This is what the veggie mix looks like as it nears completion in your skillet. While this is cooking, take your bag of frozen peppers and onions (your average faijta mix of veggies) and microwave it until it’s defrosted. Cut the bag open and drain out the liquid.

To a 2-gallon stockpot, add your chicken pieces, sauteed veggie mix, defrosted peppers and onions, corn, and diced tomatoes. Over this mix, pour out the two jars of Red Chile Sauce. Use water to rinse the jars for the remnants of the chile sauce and add that to the pot as well.

Add the chicken broth and mix. By now, it should look like the primordial red chile stew you see above. Cook on high heat until the mixture boils, then cover and let boil for about 15 minutes while stirring often. Then, turn the heat down to low and allow to simmer for about 30 minutes.

As it cools, the stew thickens a little and will be ready to serve soon afterwards. Above you can see the bowl of stew that was first ladled out of our stew pot for dinner last night. It’s darn tasty, and the heat level is medium. Great chile taste with just enough heat to get your attention. If you want it hotter, use a little hot sauce or habanero powder to add some more spice to the mix. Enjoy!

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