HERDEZ® Roasted Pasilla Chicken Stew

HERDEZ® Roasted Pasilla Chicken Stew
HERDEZ® Roasted Pasilla Chicken Stew is a gluten free main course. This recipe serves 8. One portion of this dish contains about 33g of protein, 36g of fat, and a total of 767 calories. If you have herdez® roasted pasilla chile mexican cooking sauce, corn tortillas, hot sauce, and a few other ingredients on hand, you can make it. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 7 hours and 35 minutes.

Instructions

1
In a 3-quart slow cooker, combine chicken, chicken stock, cooking sauce, onion, chiles, and garlic.
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Chicken StockChicken Stock
Whole ChickenWhole Chicken
Chili PepperChili Pepper
GarlicGarlic
OnionOnion
SauceSauce
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Slow CookerSlow Cooker
2
Cut corn tortillas into thin strips and add to slow cooker, stirring to combine.
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Corn TortillaCorn Tortilla
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3
Add 1/2 cup water to the pasilla sauce jar, close lid, and shake to incorporate any leftover sauce; add to the slow cooker.
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4
Cook 6 to 7 hours on Low, or until the chicken is nearly cooked. Pull out and shred using fork and knife on a cutting board. Return chicken to pot along with rinsed corn and beans.
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BeansBeans
CornCorn
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PotPot
5
Cook an additional 1 to 2 hours, or until the chicken is thoroughly cooked and broth is slightly thickened.
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BrothBroth
6
In pot with tight-fitting lid, heat olive oil over medium high heat.
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7
Add rice and brown, about 8 minutes, stirring often to prevent burning.
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RiceRice
8
Add 2 cups water, bring to boil, then cover and turn off stove, leaving pot on hot burner.
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9
Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.
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RiceRice
10
To serve, place rice in bowl, ladle stew over all, and garnish as desired
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StewStew
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LadleLadle
BowlBowl
DifficultyExpert
Ready In7 hrs, 35 m.
Servings8
Health Score100
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