I've made this twice now, and have almost used up my frozen supply of roasted hatch chiles...will be so sad to see them gone. Still pretending it's Fall around here...
This is a great stew, and even though I was too lazy to post the first time I made it, The Monster made me write down what went into it...he wanted be sure he'd get to eat it again. :-)
Hatch Chili Chicken Stew:
1+ lb organic boneless, skinless chicken thighs, patted dry, trimmed of fat and cut into 2-3 pieces each
2-3 Tbs whole spelt flour (or sub another flour)
1.5 tsp each salt and black pepper
1 tsp ground cumin
a few good shakes of garlic powder
~2 Tb olive oil
1/2 large onion, chopped
3/4 bottle of beer (first time I used Dogfish ale and the second time I used a Real Ale Oktoberfest lager)
5 cloves garlic, chopped
1 Qt. reduced salt chicken broth
~1.5 cups chopped roasted, peeled and seeded hatch chiles (I used a mix of hot and mild chiles)
~4 medium small potatoes, quartered (I used purple potatoes this time, but the first time I made this with 1 can of white beans, drained and rinsed...just use whatever strikes your fancy)
1 ears worth of fresh, corn cut off the cob
~1/4 of a large head of green cabbage, sliced thinly
handful of chopped cilantro (ok, so I was out of this the second time I made it...oops)
squeeze of lime
grated pepper jack cheese, if desired (reallllly good...ate it with this the next day)
salt and pepper to taste
Add 2+ Tb spelt flour, salt, pepper, cumin and garlic powder to a gallon sized Ziplock bag.
Dredge chicken by adding in several batches to the flour mixture and shaking well.
Heat olive oil over medium-high heat in a Dutch oven, and sear chicken for 5 min total, turning mid-way.
Remove chicken from the pot and set aside.
Add the chopped onion to the pot with a touch more oil and saute for about 5 min.
You might want to add a little beer to deglaze and keep the onions and flour residue from burning.
Add in chopped garlic and cook for 1 min more.
Add in about 3/4 of a bottle of beer, cook on high for about 2 minutes, then add 1 Qt. chicken broth, the seared chicken, the quartered potatoes (if using beans instead, wait 10 minutes then add) and the diced hot and mild hatch chiles, bring to a simmer then cook covered for 10 min.
After 10 minutes, add in green cabbage and the corn (If using white beans instead of potatoes add now), cover and simmer another 10 minutes.
Remove from heat and toss in a handful of chopped cilantro and a squeeze of lime juice...adjust salt and pepper if necessary. Top individual bowls with grated pepper-jack cheese if desired.