Talley Farms Fresh Harvest

Dinner

Seco de Pollo a la Nortena (Chicken Stew)

From Nicola Allegretta of Mistura Restaurant in Paso Robles. This recipe won the People's Choice Award in the Taste Bud's Chef Competition at the Inspired Home and Garden Expo in Paso Robles in February, 2017.

Ingredients

2 whole chicken breast
2 tablespoons of butter
2 tablespoons olive oil
5 baby carrots
1 cup chopped onion
3 tablespoons chopped chile pepper (aji amarillo, jalapeno, or similar hot chili pepper)
3 cloves garlic, minced
1 large bunch of cilantro
4 cups chicken stock
1 cup of beer
10 fingerling potatoes
Salt, pepper and cumin to taste
Fresh cilantro leaves for garnish

Directions

Peel the potatoes and cut each potato into 4 wedges. Wash and dry the cilantro and remove the large pieces of stem.
Place the cilantro in a blender or food processor with 1/2 cup of the chicken broth process until smooth. Set aside.
Cut each chicken breast half into 3-4 pieces. Season chicken with salt, pepper and cumin.
Melt the butter and oil in a large saucepan over medium heat.
Sauté chicken pieces just until lightly browned on all sides.
Remove chicken to a plate and set aside.
Add the chopped onion, chile pepper, and minced garlic to the saucepan and cook over medium-low heat until soft and translucent.
Add the beer, let evaporated half the way.
Add the processed cilantro and the rest of the chicken stock to the saucepan. 
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