A Gift and a Blog Break

I went postless yesterday, but I promise, I was blogging. Just not publishing. I think I have my blog poetry gift for you wrapped and ready to go for Poetry Friday. Then it's a Blog Break for me, while I enjoy the holidays with my family.

Today, though, I want to share a recipe for Green Chile Chicken Stew. It's easy, delicious, and gets better the next day. Perfect for the crazy business that this time of year brings. Best of all, you can read a book while the pot does all the work. :)


Green Chile Chicken Stew
(Serves 4, but can be easily doubled if you have a large pot)

1 pound of chicken breast, cut into bite-sized pieces
1 T. oil
1/4 cup flour
1 quart good quality chicken broth
3 cups red potatoes, cut into bite-sized pieces
1 16-oz jar green tomatillo salsa (Frontera is the best and can be mail-ordered or found at Whole Foods and Bloom. If you can't find it, try to get a green salsa in which the tomatillos are roasted. SuperTarget sometimes has a good one.)
1 can creamed corn
1/2 can chopped green chiles (can use whole can or omit, depending on how hot you like it!)
1/2 tsp garlic powder


Toppings: chopped avocado and fresh cilantro

Saute chicken in oil until cooked through. Stir in flour and coat all the pieces. Gradually add the chicken broth, stirring as you go so the sauce thickens without lumps. Bring to a low boil and add the potatoes. Cook, uncovered, until the potatoes are tender. Add salsa, corn, garlic, and canned chiles. Simmer for 30 minutes, or longer if you have time.

Serve topped with chopped avocado and fresh cilantro. Good with corn muffins.