GOOD MORNING EVERYONE! Welcome Back to another BIG Yellow Pot post. This is just a recipe today, my apologies to everyone who was requesting the recipe. I scheduled the post for 8pm the night I dropped the video, however, it was 8 pm for December 1st, 2021. So my bad on that! Still learning the technology...
My blog posting schedule has been a tad bit off due to the sinus infection that has been destroying my nasal cavities, throat and voice. BUT, this was only a minor set back. I was able to use ingredients that I was going to use for a taco salad for this recipe and didn't have to purchase anything new other than avocados. Which was perfect because I needed something to warm my soul and open up my airways. I'll share a couple flavor shots (photos) & lets get right into it! This isn't a quick recipe by any means but flavor like this is worth the wait. Please enjoy!
What You NEED
5 boneless skinless chicken thighs
1 Yellow bell pepper
1 Stick of salted butter
2 jalapenos
½ Red Onion
2 Tbsp Canola Oil
1 small can of Chilies in Adobo Sauce
Garlic Paste or Minced Garlic
3 Bay Leaves
Fresh Oregano
3 Cups of Chicken Broth
5 Ears of Sweet Corn
1 Can of Black Beans with Sea Salt
Texas Pete Hot Sauce
3 TBSP Sugar In the Raw (turbinado sugar)
Black Pepper, Chili Lime Seasoning, Coarse Salt, Chili Powder, Cumin, Onion Powder
1 ripe avocado (optional)
Sweet Plantain Chips (optional)
Leftover White Rice (optional)
METHOD:
In a large dutch oven (mine is 7.25 quarts & enameled cast iron) gently heat 2 tablespoons & ½ stick butter on medium-high heat.
While your pot heats season your boneless skinless chicken thighs after washing in white vinegar, lime & salt. Pat dry with paper towels & season. I used a chili lime spice blend, sazon, juice of one lime, coarse sea salt, and fresh cracked black pepper. I did sprinkle a few red pepper flakes (only two shakes) I quickly changed my mind about the heat level due to the other ingredients that have some heat 😂
Once your oil & butter get bubbly & hot, add your chicken thighs into the pot & sear both sides till lightly golden brown & charred.
Remove your chicken from the heat & to the same hot pan, drippings & all, add about 2-3 cups of diced roma tomato, I used about 8 & diced into rough chunks. Season tomatoes with salt & cook down until the pan is deglazed. Your tomato water will deglaze the beautiful charred seasonings and flavor.
Once your tomatoes start to break down & become soft, add one can of chilies in adobo sauce. I usually chop mine but I knew I would be cooking this stew for a couple hours, so mine broke down into the sauce. It was lovely 🥰
Stir & let simmer for 5-10 minutes. Add in 1 diced bell pepper of any color, I chose yellow. Then add ½ julienne red onion. Mine was huge from the farmers market, so if you have a smaller onion.. maybe use a whole one?
I chopped 1 jalapeño, threw it in there. I proceeded to chop fresh oregano, used half for garnish & half in the mix while it simmered on. I also had bay leaves, so I threw 3 in there. Stir until incorporated.
Add the chicken & it’s resting juices into the pan, stir & add 3 cups of chicken broth. Season with cumin, lime juice, chili powder & hot sauce. Let simmer on medium low for 1 hour. Add in your beans and sweet corn, simmer 20 more minutes on low. Stir to break apart the chicken, if your chicken doesn’t pull apart, cook it more. If it seems dry or it's sticking to your pot, turn down the heat & you need more broth.
You should have a beautifully simmered pot of stew, all chicken should be falling apart easily and everything cooked through but not soggy.
Serve with Sweet Plantain Chips (Maduros), Avocado Slices, Lime Slice & more fresh Oregano Or with leftover rice… it's up to you! This would also go great with a warm piece of cornbread.
You can watch the entire recipe being made on IG @thebigyellowpot OR click over on our "Instagram" tab right here on the blog! Thank you all for the support and let me know what you would change or add if you made this yourself. I'll share my revisions and thoughts in the comments section under this post :)
Thank YOU all for making this possible!
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