A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.
I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.
It’s so easy to make beautifully minced garlic.
Add the vegetables to the oil and stir. Cook until tender. Adjust the pepper as you desire. I used one large poblano pepper here. You can use any of your favorite peppers.
Use anaheim for something about the same heat as poblano. If you like more heat, combine jalapeño or serrano with the milder pepper.
If you prefer no heat at all, use bell pepper. A nice red bell would be lovely.
Stir in all your spices, chicken stock and chicken. Bring to a boil then reduce heat, cover and cook until chicken is done.
Add the tablespoon sized pieces of butter and cheese and continue cooking until melted.
It’s best not to add the flour and cream directly to the hot pan. Temper it by mixing it separately then gradually bringing it up to temperature by adding a little bit of the hot liquid to it. Once it’s heated, then add it to the chicken mixture and continue cooking until it’s thickened.
Spicy Chicken Pepper Stew
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 large pepper (poblano, anaheim or jalapeño, or a combination) seeded and chopped
- 3 carrots peeled and chopped
- 4 celery stalks chopped
- 4 garlic cloves minced
- 1/2 teaspoon pepper ground
- 1 teaspoon salt
- 1 teaspoon cumin ground
- 1 pound chicken cut in bite-sized pieces
- 2 cups chicken stock
- 4 tablespoons butter cut in 4 equal pieces
- 1 cup cheddar cheese shredded
- 1/4 cup flour
- 1 cup heavy cream
- Using a skillet that has a cover, pour in olive oil. Add onion, pepper, carrots, celery and garlic. Cook on medium until tender, about 7 or 8 minutes.
- Add pepper, salt and cumin. Stir.
- Add chicken and chicken stock. Bring to boil, about 5 minutes.
- Cover, lower heat to simmer and cook until chicken is done, about 10-15 minutes.
- Place the four pieces of butter evenly around the top and add the cheddar cheese. Stir to combine and allow to melt.
- In a two-cup glass measuring cup, add cream and flour. Stir briskly with a fork to remove any lumps. Temper the flour mixture by adding 3/4 cup of hot liquid from chicken, 1/4 cup at a time, mixing well after each addition. Add flour mixture to chicken mixture and bring to heat and cook until thickened, about 5 minutes.
- 8 servings. Garnish with cilantro, if desired. Serve with a bit of shredded cheese and corn chips.