Southwestern Spiced Chicken & Black Bean Stew
Sheri inspired me to get out an older issue (March 2003) of Fine Cooking to make Southwestern Spiced Chicken & Black Bean Stew. It was delicious. I think I will make it to go in David & Ashley's freezer the next time I visit them and the twins.
I took Sheri's lead and pulled the chicken off the bone after simmering it. I think it would be weird to serve stew with whole thighs in it. I didn't garnish it with sour cream or fried tortilla chips, as suggested, although I suspect either or both would be good. We had it with a small pan of cornbread, and that was a nice match.
posted by Amy @ 2/28/2007 04:03:00 PM
3 Comments:
Oooh, I'm glad you liked it! I agree, serving whole thighs in the sauce seem weird - more like a braise than a stew.
I really like a dollop of sour cream with this. The first time I made crisp tortilla strips to go with it, but this time I didn't. I don't think I missed them that much.
Hi, I've made this too and liked it a lot. I think I should make it again soon, sans thigh bones.
Sounds yummy! I think leaving the whole thighs in sounds weird too...sort of like leaving the tails on the shrimp in etouffe :)
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