New Mexican Chicken Wing And Green Chile Stew
|Chicken wings||4 Pound|
|Ground pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|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|
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.