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
In a 3-quart slow cooker, combine chicken, chicken stock, cooking sauce, onion, chiles, and garlic.
Cut corn tortillas into thin strips and add to slow cooker, stirring to combine.
Add 1/2 cup water to the pasilla sauce jar, close lid, and shake to incorporate any leftover sauce; add to the slow cooker.
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.
Cook an additional 1 to 2 hours, or until the chicken is thoroughly cooked and broth is slightly thickened.
In pot with tight-fitting lid, heat olive oil over medium high heat.
Add rice and brown, about 8 minutes, stirring often to prevent burning.
Add 2 cups water, bring to boil, then cover and turn off stove, leaving pot on hot burner.
Let sit undisturbed for about 20 minutes or until liquid is absorbed and rice is cooked.
To serve, place rice in bowl, ladle stew over all, and garnish as desired