Yucatan Chicken Stew
Directions
- 1Split the jalapeño pepper in half.
- 2Add olive oil to a large pot over medium heat.
- 3Add the jalapeños to the pot and stir.
- 4Add ground chicken and break it up with a spatula.
- 5Season with salt and pepper.
- 6Add mirepoix, sweet peppers, and poblano peppers.
- 7Stir and season again with salt and pepper.
- 8Add cumin and oregano.
- 9Stir in chicken stock.
- 10Add potatoes and zucchini.
- 11Add canned diced tomatoes and stir.
- 12Let simmer and stir in cilantro.
- 13Serve in a bowl topped with a tostada.
Ingredients
- 1 jalapeño pepper
- 2 tablespoons olive oil
- 1 pound ground chicken
- 2 pinches salt
- 1 pinch black pepper
- 1 cup mirepoix (onion, carrots, celery)
- 1 cup sweet peppers
- 1 cup poblano peppers
- 1 cup tomatillos
- 4 cups chicken stock
- 1 cup potatoes
- 1 cup zucchini
- 1 can canned diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 cup cilantro
- 1 tostada
Equipment
large potwooden spatulaknifebowl
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