Vegetable Stew with Chicken and Pasilla Peppers

Source

Health and Vida Kitchen

Ingredients

Display units in Metric

Yields 1 large pot originally 1 large pot

4	Tbsp	your desired oil (avocado oil
¹⁄₂	C	diced onion
¹⁄₂	C	diced celery
6		carrots diced
2		zucchini diced
4	small	red potatoes (diced into 8ths)
4	small	yellow gold potatoes (diced into 8ths)
4		pasilla peppers roasted, peeled, deveined, diced.
		seasoning to taste
2		organic chicken breasts diced
6		Roma tomatoes roasted
2		garlic cloves roasted
1.5	tbsp	salt
1	tsp	black pepper 1 drop of black pepper essential oil
1	tsp	dried rosemary or 1 drop of rosemary essential oil
1	tsp	dried thyme or 1 drop of thyme essential oil
1	tsp	dry parsley
1	lb	corn
6	C	water
1		lime to top
1		avocado for garnish
		hot sauce preferably homemade

Roast pasilla peppers, tomatoes and garlic cloves at 450 degrees for 15-20 minutes. Remove and cover with a plastic bag to allow them to sweat. (This helps the skin of the pasilla peppers separate easily.)

In a large frying pan, heat 2 tbsp of oil. Add red and gold potatoes. Season lightly with salt, pepper or your favorite seasoning blend. Sautee until golden brown but do not cool thoroughly (maybe 8-10 minutes)

In a large stock pot, saute diced onion and celery in 2 tbsp oil until translucent. Add carrots and zucchini. Season lightly with salt, pepper or your favorite seasoning blend. Saute until golden brown but do not cook thoroughly (maybe 8-10 minutes).

Add potatoes to stock pot along with other vegetables and mix well.

Add diced chicken breasts to large pan on medium heat.

Peel and devein the roasted pasilla peppers. Slice lengthwise and dice. Add to the pan with the chicken breast. Mix well and continue browning.

Add chicken and pasilla peppers to vegetables. Mix well.

Blend roasted tomatoes and garlic cloves on high with 1 cup of water. Pour into stock pot.

Add salt, crushed black pepper, rosemary, thyme and parlsey. Mix well.

Add 5 C water, stir well and cover.

Cook on low/medium heat for about 20 minutes. Broth will thicken slightly because of the potatoes.

Serve and top with avocado, your favorite hot sauce and a squeeze of fresh lime juice.

Enjoy!

Roast pasilla peppers, tomatoes and garlic cloves at 450 degrees for 15-20 minutes. Remove and cover with a plastic bag to allow them to sweat. (This helps the skin of the pasilla peppers separate easily.)
In a large frying pan, heat 2 tbsp of oil. Add red and gold potatoes. Season lightly with salt, pepper or your favorite seasoning blend. Sautee until golden brown but do not cool thoroughly (maybe 8-10 minutes)
In a large stock pot, saute diced onion and celery in 2 tbsp oil until translucent. Add carrots and zucchini. Season lightly with salt, pepper or your favorite seasoning blend. Saute until golden brown but do not cook thoroughly (maybe 8-10 minutes).
Add potatoes to stock pot along with other vegetables and mix well.
Add diced chicken breasts to large pan on medium heat.
Peel and devein the roasted pasilla peppers. Slice lengthwise and dice. Add to the pan with the chicken breast. Mix well and continue browning.
Add chicken and pasilla peppers to vegetables. Mix well.
Blend roasted tomatoes and garlic cloves on high with 1 cup of water. Pour into stock pot.
Add salt, crushed black pepper, rosemary, thyme and parlsey. Mix well.
Add 5 C water, stir well and cover.
Cook on low/medium heat for about 20 minutes. Broth will thicken slightly because of the potatoes.
Serve and top with avocado, your favorite hot sauce and a squeeze of fresh lime juice.
Enjoy!

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