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New Mexican Chicken Wing And Green Chile Stew

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  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

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: 
Main Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 506 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 3.6 g18%

Trans Fat 0.2 g

Cholesterol 172.4 mg57.5%

Sodium 934.1 mg38.9%

Total Carbohydrates 14 g4.8%

Dietary Fiber 2.9 g11.6%

Sugars 6.6 g

Protein 68 g136.8%

Vitamin A 26.3% Vitamin C 37.2%

Calcium 11.3% Iron 24.6%

*Based on a 2000 Calorie diet


New Mexican Chicken Wing And Green Chile Stew Recipe