Thursday, March 29, 2007

San Jose del Cabo Chicken Stew Recipe

San Jose del Cabo Chicken Stew

1/2 cup vegetable oil
1 large onion, sliced as thinly as possible
1/2 cup water
3 jalapenos, chopped
12 green olives
2 cloves garlic, minced
4 cups tomatoes, chopped,
3 tablespoons capers
3 ribs celery, chopped
1/2 teaspoon chipotle
3 bay leaves
2 teaspoons dried leaf oregano, crumbled
1 teaspoon salt
1/2 teaspoon pepper
10 ounces sliced mushrooms
6 boneless chicken breasts

Add the vegetable oil to a large sauce pan over medium heat. Add the onion and cook, stirring until it softens. Stir in all remaining ingredients except the mushrooms and chicken breasts. Bring the mixture to a boil, then reduce the heat and let simmer, uncovered, for 35 minutes. Place the chicken in a single layer in skillet, skin side up. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook for another 15 minutes until chicken is done.
Yield: 6 servings

Heat Scale: Medium

The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.

This recipe for San Jose del Cabo Chicken Stew is another great recipe sent to us from Johnny, thank you for contributing!

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