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New Mexican Chicken Wing And Green Chile Stew

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Ingredients
  Chicken wings 4 Pound
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Onion 1 Large
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Stewed tomatoes 14 1⁄2 Ounce
  Canned mild green chiles 4 Ounce
  Sliced black olives 1⁄3 Cup (5.33 tbs)
  Chopped cilantro/Parsley 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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