White Chicken Stew

It’s chicken stew! It’s pretty tasty, really; creamy, chickeny, with an interesting mix of herbs and spices. Roommates appreciated it. It flavored a dipped biscuit well. And yet… it seems, in some ways, like a more expensive, paler imitation of the chicken chili I make. I may make it again, but I’m much more likely to just make that, which also goes well with biscuits (and cornbread!), and is easier (don’t have to pick a chicken), and as mentioned is less expensive. Plus one of my roommates will shiv a man to get to that chili.

This isn’t a bad meal, by any means, and you may prefer it! I just didn’t.

White Chicken Stew, adapted from Oxmoor House via myrecipes.com

1 Tbsp. butter
1 large onion, chopped
6-7 baby carrots, chopped
3-4 cloves garlic, minced fine or grated
1 rotisserie chicken, skinned, boned and coarsely chopped
1 quart (32 oz.) chicken broth
1 can (4.5 oz.) chopped green chiles
1 tsp. ground cumin
1/2 tsp. cayenne pepper
3 cans white beans, drained and rinsed
1/2 c. whipping cream
1/4 c. cilantro, chopped

Melt the butter in a large pot over medium heat and add the onion and carrots, cooking until they’re tender; add the garlic and keep cooking until they begin to brown and the garlic smells stupid delicious. Add in the chicken, chicken broth, chiles, cumin, and cayenne; stir well and bring it to a boil. Once it’s boiling, drop the heat to low and clap a lid on it, letting it simmer for 20 minutes.

Meanwhile, dump the beans in a bowl and mash with a potato masher until your bowl is about half recognizable bean bits and half mash. (You can also use a fork, if you don’t have a potato masher.) Add them to the pot once it’s simmered; stir in the cream. Continue cooking for about ten minutes over medium heat, and then stir in the cilantro.

Serves lots. Seriously, there were many servings of leftover stew.


~ by iliadawry on 2 October 2012.

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