coffeelady

I just want to let yall know that I have tried this recipe of RR's and it is fabulous. I lik to add extra jalapenos but other than that I follow it word for word. She just made it on her RR show (the one on regular television-not ood network) on 1/24/08. It is fabulous. I have actually made many of her recipes and they are to die for.

muffinchip

If you want a kick, try adding part of a habenero pepper. They are something like 1000 times hotter than the jalepino.
I love making her recipes. I havn't made this one yet though.

casch

I love most of her recipes! Sometimes you just need the concept and you can go crazy!

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applepie

Habanero peppers are fantastic. Not for the weak in stomach. One word tot he wise, make sure you wash your hands well after handling jalapenos and habaneros because you will be crying if you touch your face or eyes.

alexis

Can someone post the recipe for me, I didnt catch the show and I am not having that much luck finding it online either.

my family

Alexis, I found it for you, she has two versions of it, for that day. I wonder which one Coffeelady made?

Chicken Tortilla Stew (Extended Version)
Ingredients
1 whole chicken, about 3 to 3 1/2 pounds
3 large onions, 2 roughly chopped and 1 cut into wedges
2 carrots, peeled and roughly chopped
3 celery ribs, halved
2 plum tomatoes, halved
12 garlic cloves, 8 with the skin on and 4 skin off and chopped, divided
Salt and freshly ground black pepper
1 fresh bay leaf
8 to 10 tomatillos, husks removed and rinsed
3 jalapeño peppers
4 tablespoons extra-virgin olive oil (EVOO), divided
1 tablespoon cumin
1/2 tablespoon coriander
1 13.5-ounce bag of yellow or white corn tortilla chips
1 28-ounce can hominy, drained and rinsed
1 bunch cilantro, chopped
Juice of 2 limes
Sour cream, for garnish
1 cup cheddar cheese, shredded
Yields: 4 servings
Preparation
Preheat broiler to high.

Add the chicken, 1 chopped onion, carrots, celery, tomatoes, 8 cloves of garlic with the skin on, salt and freshly ground black pepper and the bay leaf to a large pot and cover with cold water, 2 to 3 inches above the chicken and veggies. Bring to a bubble and simmer until the chicken is cooked through, about 30-40 minutes. The chicken is done when the leg is loose and wiggles easily on the bone.
Remove the chicken and place it on a plate. It will be very tender so break out all the utensils to grab it from the pot. Discard the skin and remove all of the chicken from the bones and reserve. A bowl of ice water on your countertop to dunk your hands into every now and then makes it easier to work with the hot chicken. Place the bones back in the pot of liquid and veggies to make a stock. Simmer for 1 hour.
While the stock mixture is simmering, chop the chicken meat and set aside. After an hour, strain the stock, keeping the liquid and discarding the solids.

While the stock is simmering, place the tomatillos, jalapeños and the onion cut into wedges on a baking sheet and drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Broil for 2-3 minutes to char, then turn everything over to char the other side. Once black all over, seed and stem the jalapeños, and chop them along with the onion and tomatillos. Reserve.
Place a large pot over medium-high heat, add 2 turns of the pan of EVOO. Add remaining chopped onion, chopped garlic, cumin and coriander, and cook until tender, about 3-4 minutes. Add the reserved chopped onion, tomatillo and jalapeños and the strained stock, and bring to a bubble.

While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 2 cups of ground chips. Add the ground chips to the pot and cook for 30 minutes. When ready to serve, add the hominy and chopped chicken back to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook for 2-3 more minutes, until the chicken is heated through.
To serve, ladle the Chicken Tortilla Stew into a bowl and garnish with some tortilla chips, a dollop of sour cream and some cheddar cheese.


Chicken Tortilla Stew (Speedy Version)
Ingredients
3 tablespoons extra-virgin olive oil (EVOO)
2 large onions, chopped
8 garlic cloves, minced
2 jalapeño peppers, seeded and chopped
1 tablespoon coriander
1/2 tablespoon cumin
Salt and freshly ground black pepper
1 16-ounce jar good quality roasted tomatillo salsa (such as Desert Pepper Trading Company or Frontera brand)
2 quarts chicken stock
1 28-ounce can hominy, drained and rinsed
1 13.5-ounce bag of yellow or white corn tortilla chips
1 store-bought rotisserie chicken, skin removed, meat removed from the bones and chopped
1 bunch cilantro, chopped
Juice of 2 limes
3/4 cup sour cream, for garnish
1 cup cheddar cheese, shredded
Yields: 4 servings
Preparation
Place a large pot over medium heat, add EVOO. Add the onions, garlic and jalapeño, and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.

Add the tomatillo salsa, chicken stock and hominy to the pot and bring to a bubble.

While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 2 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.

When ready to serve, add the chopped chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips, a dollop of sour cream and some cheddar cheese.

alexis

Very nice, thank you for sharing. I am putting this on my to try list as well. I think this weekend will be a laid back experiment one with afew I have been looking forward to try but work has been a ship wreck so until now I didnt have the extra time.

cherry blossom delight

I have not made Rachael's as of yet I have my own, and have tried Ina's as well, sounds like I will have to give Rachael's a try. I use almost all of the same ingredients but a few. Going to try it.

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