Inspired by the tasty, rib-sticking chicken stews at Pancho Mexican Restaurant, I endeavored to replicate a Pancho-like chicken stew in my own home. I started with what I know is in Pancho's chicken stews (chicken legs, onions, green peppers, and tomatoes); I added what I think is in Pancho's chicken stews, which you'll see in the recipe below.
Now, even though my chicken concoction turned out to be real good, it wasn't as good as the real thing. I hate to admit such, but it's true.
Joltin' Django's Pancho-Inspired Chicken Stew
Ingredients
6-8 chicken legs
3-4 potatoes, cubed
1 large green pepper, sliced
1 large white onion, sliced
2 cloves garlic, minced
2 28-ounce cans peeled tomatoes
1 7-ounce can chipotle peppers in adobo sauce
1 16-ounce container vegetable broth
6-8 sprigs fresh cilantro, chopped
Olive oil
Directions
In a heavy-bottomed stock pot heat 3-4 tablespoons olive oil. Add onions and peppers and cook until onions are clear (3-4 minutes). Add garlic and cook for 60 seconds, stirring continuously.
Add chicken, potatoes, tomatoes, chipotle peppers, and vegetable broth to pot. Cover and slow-simmer for 1 1/2 hours. Add chopped cilantro to pot before serving.
1 comment:
Django tells no lie about Pancho. Eat their lunch buffet if at all possible.
Post a Comment