This was a nice-tasting stew with delicate flavors. We enjoy white meat, so I used 4 bone-in, skin-on chicken breasts rather than a whole chicken. I wasn't sure what kind of green chile pepper to use so got 4 Anaheims and that was perfect; there was not an indication in the recipe how long it would take to bake & blacken them, but mine were in the oven for about an hour; toward the end I turned the broiler on to get them going a little faster. It is a bit of a trick to peel them at that point, so I just ended up dumping the stems and seeds and scraping the insides of the chiles into the broth; these gave a hint of heat and nice flavor. I added about 1.5tsp salt to the broth (I used low-sodium broth!) Served with grated Monterey Jack cheese and a garnish of cilantro, alongside toasted "French Country Bread" & "Garlic Butter", both from this website. Thank you, Colleen!
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This was a nice-tasting stew with delicate flavors. We enjoy white meat, so I used 4 bone-in,...