Ranch Chicken Stew

Serrano chile peppers give this stew a real Tex-Mex kick. Serranos are classified as very hot, but a dollop of cool sour cream helps mellow the heat.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 20 mins

Ranch Chicken Stew

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Directions

  1. In a large saucepan or Dutch oven, cook chicken, half at a time, in hot butter until no longer pink. Remove chicken with a slotted spoon, reserving drippings in saucepan. Set chicken aside.
  2. Add sweet potato, onion, seeded serrano pepper halves, coriander, and cumin to saucepan; add half of the chicken broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are very tender. Cool slightly.
  3. Spoon sweet potato mixture into blender. Cover and blend until smooth. Return to saucepan. Stir in cooked chicken, remaining chicken broth, and hominy. Heat through. If desired, garnish individual servings with chopped serrano chili pepper. Makes 4 to 6 servings.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working the chile peppers, wear plastic or rubber gloves. If your bare hands do touch peppers, wash your hands and nails well with soap and warm water.

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