Classic Chicken Stew with Hominy and Chipotle
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 6 to 8
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch piecesSalt and ground black pepper 3 tablespoons vegetable oil 2 medium onions, minced4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried¼ cup unbleached all-purpose flour ½ cup dry white wine 3 ½ cups low-sodium chicken broth 1 pound carrots (about 6 medium), peeled and sliced ½ inch thick2 bay leaves 2 jalapeño chiles, stemmed, seeded, and minced1 tablespoon minced chipotle chile in adobo sauce 2 (15-ounce) cans white or yellow hominy, drained and rinsed¼ cup minced fresh cilantro
Before You Begin
Do not substitute boneless, skinless chicken breasts for the thighs in this recipe or the meat will taste very dry.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Pat the chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, jalapeño chiles, chipotle chiles, and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits.
- Gradually whisk in the broth, smoothing out any lumps. Stir in the carrots, bay leaves, and browned chicken with any accumulated juice and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.
- Remove the pot from the oven and remove the bay leaves. Stir in the hominy, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.
Yield
Serves 6 to 8Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
1 pound carrots (about 6 medium), peeled and sliced ½ inch thick
2 bay leaves
2 jalapeño chiles, stemmed, seeded, and minced
1 tablespoon minced chipotle chile in adobo sauce
2 (15-ounce) cans white or yellow hominy, drained and rinsed
¼ cup minced fresh cilantro
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
1 pound carrots (about 6 medium), peeled and sliced ½ inch thick
2 bay leaves
2 jalapeño chiles, stemmed, seeded, and minced
1 tablespoon minced chipotle chile in adobo sauce
2 (15-ounce) cans white or yellow hominy, drained and rinsed
¼ cup minced fresh cilantro
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
1 pound carrots (about 6 medium), peeled and sliced ½ inch thick
2 bay leaves
2 jalapeño chiles, stemmed, seeded, and minced
1 tablespoon minced chipotle chile in adobo sauce
2 (15-ounce) cans white or yellow hominy, drained and rinsed
¼ cup minced fresh cilantro
Why This Recipe Works
For the chicken component of our Chicken Stew recipe, we opted for boneless, skinless thighs. Browning them with aromatics gave our recipe a flavorful base, and simmering the vegetables in chicken broth gave them complex chicken flavor and a tender texture. White wine added an acidic note, and a bit of thyme provided depth.
Before You Begin
Do not substitute boneless, skinless chicken breasts for the thighs in this recipe or the meat will taste very dry.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Pat the chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, jalapeño chiles, chipotle chiles, and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits.
- Gradually whisk in the broth, smoothing out any lumps. Stir in the carrots, bay leaves, and browned chicken with any accumulated juice and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.
- Remove the pot from the oven and remove the bay leaves. Stir in the hominy, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.
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