Friday night found me with Manservant arriving home late. Well, that is nothing new especially when he is dependent on an airplane. He flew in from Plano, (how exciting!) and barely made it out before the rains came forth. Anticipating this and his need for a real meal, I decided to make this stew, that was actually called a mole, but I think stew is more appropriate. It worked out perfectly, because it reheats perfectly in the microwave. Understand this kitchen closes by 8, and I prefer all dishes stashed by then. He made it by 8:45, and his plate was waiting.
It was a quick weekend of packing and repacking, and now he should be in Korea, though I haven’t received the phone call. He will be there this week, then he will fly to China and see Alex OdieSan. I am not happy that I am not on this trip! Manservant has explicit instructions to take pictures of Number 1 son’s apartment and to take his roommates out for dinner. He best comply or else! Said trip also includes a visit to an old friend of his in Shenzhen, where he tells me he will take Alex for the best spa treatment ever. I feel I deserve the same, only mine will probably cost a lot more than both of theirs!
Halloween will find me at a friend’s house, which is good. I always get a bit forlorn when I remember the special ‘Ween’s of the past. We live in a small neighborhood, but we always got together on Halloween. The older kids would take the younger ones around treating, as the adults ate and talked and maybe drank. We would then always get first dibs on the best candy they brought home, if we were lucky. Of course we never got lucky! Usually that meant getting a teensy Mound’s bar, but no Hershey’s or Reese’s!
There is one other reason that it may not be best to be here for Halloween. It seems my pumpkin is quickly disappearing.
My remarkable and quickly growing puppy, has taken up residence on the table behind the couch, and getting quite agitated every time Mr. Squirrel comes in for a bite. Of course I am getting quite agitated, keeping him off the couch! And P.S. I just learned there are more Siberian tigers in the world than Skye terriers!
But back to this chicken. I decided spur of the moment to make it and it required tomatillos. Not being near the grocery that had them and being too lazy to go and get them, I kind of punted. It was a good punt and I scored. Instead of tomatillos I used two jars of salsa. One was a green chile and the other a tomatillo. What a simple way to do business! The chicken could also be substituted with turkey. Yes, that season will soon be upon us!
This would be a perfect meal for Halloween. It reheats very well, keeps a long time on the stove top or even in the oven, and isn’t too spicy for the little ones. This is great as tacos, but we enjoyed it as is, with beans and rice. A squeeze of fresh lime gives this an extra punch. I’ve been munching on it all week and it even gets better as the flavors have a chance to meld together. Buying a rotisserie chicken will save you several steps and a lot of time. I did brown and stew my own chicken, but no worries. Buy the chicken if you want and just remove the skin and bones and add the meat to the stew.
Have a great holiday and don’t let the squirrels get your pumpkin! Those little goblins have big teeth!
Green Chile, Tomatillo and Chicken Stew
Time to Make: About 30 minutes to prep and 2.5 hours to cook
1 whole chicken, cut up into pieces
1 jar of green chile salsa
1 jar of tomatillo salsa or salsa verde
1 T olive oil
1 large thinly sliced onion
6 cloves of garlic roughly chopped
1 12 oz can of beer
2 c chicken stock (I like Better than Bouillon)
1 bunch cilantro, stems and leaves separated
2 limes, juiced
Salt and Pepper
Preheat oven to 300. In a large Dutch oven, heat oil over medium high heat. Season chicken on all sides with salt and pepper. Sear, without crowding pot, until golden brown on all sides. Reserve on a platter.
Reduce heat to medium and add the onion, and garlic to the pot and cook until brown, about 7 minutes. Deglaze Dutch oven with the beer and bring to a simmer. Then add salsas and chicken stock. Return to a simmer and add the chicken and cilantro stems. Cover and place on the middle rack in oven. Cook until the meat is tender and falling off the bone, about 2 hours.
Remove chicken from the sauce and let cool until you can handle it. Remove the cilantro stems and discard. Place Dutch oven over medium heat and simmer uncovered until the liquid is reduced by almost half. This should take about 20 minutes. Remove from heat and stir in the cilantro leaves and lime juice. Adjust seasoning as necessary. Once the chicken is cool enough remove the skin and meat from the bone. Shred and place back in the sauce. Rewarm chicken in the sauce and serve.
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