Mexican Chicken Stew with Every Flavor in the Book
Chicken stew is a kind of stew that tastes good but isn't the best but is alright.
Make Your Chicken Stew Better
I've taken the time to analyze what's wrong with the classic Mexican chicken stew and have come up with a remedy. Here's my diagnosis:
Chicken stew is too thin. If you've ever eaten chicken stew, you'll know that spooning each morsel into your mouth comes with a small yet extremely irritating dribble of stock down the chin. There's just something about eating thin liquid resting around a chunk of chicken that always leads some amount of lip spillage.
To solve this, I decided to take a page out of thicker stew recipes: roux. If you're unaware, a roux is simply a mixture of butter and flour that magically turns any liquid into a pudding. This way, any vamoosing stock will be slurped up by your lung straw before it slips.
Prep: 10 min | Cooking: 30 min | Total: 40 min
Butter (2 tbsp)
Flour (1 tbsp)
Celery, chopped (2 cups)
Onions, chopped (2 cups)
Garlic, minced (5 cloves)
Chile powder (not chili powder) (1 tbsp)
Cayenne powder (2 tsp)
Salt & Pepper (to taste)
Rotisserie chicken meat, shredded (3 cups)
Chicken stock (3 1/2 cups)
Fresh cilantro, coarsely chopped (2 tbsp)
Fresh coriander, coarsely chopped (2 tbsp)
Optional: cheese and sour cream
Melt butter in a stock pot on medium heat and (as soon as it melts) whisk in the flour so that it forms a cluster of flour clumps.
Add celery, onions, and garlic and saute for 4 minutes. Mix in cumin, lime juice, chile powder, cayenne powder, salt, pepper, and chicken.
Pour in chicken stock and bring to a light boil. Turn heat to low and let simmer for 15 minutes.
Stir in cilantro and coriander. Dish and serve.