out what fresh vegetables are in season in
your area and make the most of them.
Week of September 30, 2012
Cooking with Chilies
Chicken Poblano Stew
1 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 large onion, diced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
4 cups low sodium chicken broth
1 - 7 ounce can fire-roasted green chiles, drained and rinsed
1 large baking potato, peeled and cubed small
Chopped cilantro for garnish
Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
With our hectic lifestyles, healthy choices sometimes go by the wayside since they are not always the easiest to implement.
But sometimes easy and healthy can co-exist. Here is one of my favorite salad dressings that is really really fast and easy to make and made of ingredients you usually have in the pantry and refrigerator.
Easy Honey Dijon Dressing
Serves 4 (2 tablespoons each serving)