Monday, December 3, 2012

Chicken Noodle Stew Casa Ché

We had this for dinner last night and thought it was pretty good, so here's a recipe:

 Chicken Noodle Stew Casa Ché


1 Chicken, prepared
2-3 stalks celery, sliced
2-3 carrots, sliced
1/2-1 onion, chopped
1 clove garlic
Salt, pepper, dried rubbed sage to taste
Juice of one half lime plus the juice of one half mandarin; alternatively, the juice of half a lemon will do
Roasted, peeled, seeded, and chopped green chile to taste (about 2 oz)
Cooked and drained noodles (about 5 oz)

How to:

Prepare your chicken as you like it -- or in a pinch purchase a roasted chicken from the market. We use a pressure cooker. Takes about 1/2 an hour to cook a whole chicken (plus about 15 minutes cool-down), gives plenty of stock, and the chicken is tender and juicy.

When chicken is done (very tender) set aside to cool. Cool stock and skim fat. Reserve fat for other purposes (tamales?). When cool enough to handle, remove chicken meat from bones, removing skin as well. Pieces should be bite-sized. There will be more than enough for the stew, so plan on using additional chicken meat for another meal. It will take about 1 1/2 - 2 cups of chicken meat for the stew.

Heat a dab of chicken fat, butter, or a tablespoon of cooking oil in a large pot; sweat sliced and chopped veggies and garlic clove for about five minutes in pot with oil or fat. When softened somewhat remove garlic, add about 4 cups fresh chicken stock or broth to the veggies and let simmer for 10 minutes or so. Add spices to taste and add chicken meat. Simmer for five minutes and add lime and mandarin juices and green chile. Simmer for three to five minutes and add cooked and drained noodles (5 oz is plenty). Simmer for two to three minutes. For thicker stock -- if desired -- add one tablespoon flour mixed with one half cup water  -- or alternatively, add one tablespoon cornstarch dissolved in one half cup water -- and simmer until thickened slightly. Serves 4 generously.

Serve with fresh, hot biscuits.


2 cups flour
2 teaspoons baking powder
1/4 tsp salt (or less)
1 stick cold butter cut in cubes
 3/4 cup milk

Pre-heat oven to 425 degrees.

Mix flour, baking powder and salt in bowl of food processor (pulse two or three times). Add cold butter pieces and process until butter is combined with flour and flour is mealy. Pour in 1/2 cup milk and process until mixed. Add final quarter cup milk slowly while processing. When dough forms a soft ball, stop adding milk (but you'll probably use all of it -- may even need a tiny bit more).

Remove dough ball from bowl and place on a lightly floured board. Flatten with your hands, then roll to 1/2" thick. Cut biscuits from rolled dough, place in pan -- touching if you want softer biscuits, a little bit apart for crisper ones -- and bake in hot oven for 12-14 minutes. Makes 8-12 depending on size of cutter.

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