Chicken Chile Stew

This is a very good flavored chicken soup.  A little too spicy for the kids but we really enjoyed it.  I served it with cornbread.

Makes servings USMetricAdjust Recipe (Help)

1 (4 pound)whole chicken - I used 2 chicken thighs and 1 chicken breast

1 teaspoonground cumin

1 teaspoondried thyme

1 teaspoondried marjoram

1 tablespoondried basil

1 (4 ounce) cancanned green chile peppers, chopped

4habanero peppers, seeded and minced

1onion, chopped

2 clovesgarlic, minced

5carrots, chopped

5 stalkscelery, chopped

1 (14.5 ounce) canstewed tomatoes (I used mild rotel)

3potatoes, peeled and cubed

3 tablespoonsall-purpose flour

salt and pepper to taste

 

Directions

1. Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
2. Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.