Green Chilli Chicken Stew
By Joe
Source: Bon Appétit — Bon Appétit Test Kitchen, Green Chile and Chicken Stew.
A green chile and chicken stew recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 450°. Mix chicken, cilantro stems, 1 onion, plus next 6 ingredients in a big pot. Add water to put a lid on and bring to a gentle simmer over a mid-sized flame. Cover, reduce heat to low, and simmer very lightly till chicken is just cooked through, around 25 minutes. Remove chicken from pot and leave till it is cold a little; shred in bite-size pieces. Strain broth through one fine-mesh sieve in a big bowl; keep to one side. Set out tomatillos, peppers, plus chiles in a single layer upon a rimmed baking tray and roast, mixing now and then, till charred, 12–15 minutes while that is happening. Move peppers plus chiles to a bowl plus cover firmly using plastic; let steam for 15 minutes, next peel and seed. Mix peppers, chiles, and tomatillos in a processor and purée, adding set-aside broth as necessary, till one coarse purée forms. Heat oil in a big heavy pot over a mid-sized flame. Add leftover 1 onion and cook, mixing now and then, till soft and caramelized in spots, around 15 minutes. Mix in tomatillo purée and leftover set-aside broth; bring to a gentle simmer. Take out from heat and add chicken. Offer stew over rice and garnish with cilantro leaves.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
26.7 g protein for 203 kcal = 13.2 g per 100 kcal, so protein gives about 53% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.2 g per serving
2.4 % of the 50 g daily maximum · 4.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 203 kcal |
| Protein | 26.7 g |
| Carbohydrate | 7.2 g |
| of which sugars | 4.3 g |
| of which free sugars | 1.2 g |
| Fat | 7.1 g |
| of which saturates | 1.2 g |
| Fibre | 1.5 g |
| Salt | 0.87 g |
Protein per 100 kcal
13.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
