Name: Green Chile Chicken Stew
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 8
Ingredients: Whole chicken - 1 (4 pound); Ground cumin - 1 teaspoon; Dried thyme - 1 teaspoon; Dried marjoram - 1 teaspoon; Dried basil - 1 tablespoon; Canned green chile peppers, chopped - 1 (4 ounce) can; Habanero peppers, seeded and minced - 4; Onion, chopped - 1; Garlic, minced - 2 cloves; Carrots, chopped - 5; Celery, chopped - 5 stalks; Stewed tomatoes (Optional) - 1 (14.5 ounce) can; Potatoes, peeled and cubed - 3; All-purpose flour - 3 tablespoons; Salt and pepper to taste - 3 tablespoons

Ingredients for - Green Chile Chicken Stew

1. Whole chicken 1 (4 pound)

2. Ground cumin 1 teaspoon

3. Dried thyme 1 teaspoon

4. Dried marjoram 1 teaspoon

5. Dried basil 1 tablespoon

6. Canned green chile peppers, chopped 1 (4 ounce) can

7. Habanero peppers, seeded and minced 4

8. Onion, chopped 1

9. Garlic, minced 2 cloves

10. Carrots, chopped 5

11. Celery, chopped 5 stalks

12. Stewed tomatoes (Optional) 1 (14.5 ounce) can

13. Potatoes, peeled and cubed 3

14. All-purpose flour 3 tablespoons

15. Salt and pepper to taste 3 tablespoons

How to cook deliciously - Green Chile Chicken Stew

1 . Stage

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 . Stage

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.