Peppahead Chile Chicken Stew (Heat level: mild)
Peppahead
www.peppahead.com

Serves 4
This is a hearty bowl of comfort. I use the Dixon chile powder from New Mexico for best results. Substitute Hatch or Chimayo red chile. “The Smoked Olive” Sonoma Oil adds a delicious smoky background to this dish.

The Chicken:
1 lb. chicken breast, skinned, boned
1 teaspoon Dixon medium hot red chile powder
2 teaspoons cumin powder, roasted
2 teaspoons white pepper, freshly ground
2 teaspoons sea salt
2 tablespoons Sonoma Smoked Olive

The Stew:
1 yellow onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
2 teaspoons Dixon medium hot red chile powder
1 teaspoon cumin powder, roasted
1 teaspoon Mexican oregano
2 teaspoons white pepper, freshly ground
1 qt. chicken stock, low sodium
1 carrot, chopped
1 large russet potato, cut into 2 inch cubes
1 zucchini squash, chopped
1 lg. bay leaf
sea salt to taste
Garnish with chopped cilantro and lime wedges

Instructions:
1. Cut up the chicken into bite size pieces and place in a bowl. Combine seasonings and sprinkle over chicken, tossing to evenly coat the meat.
2. Preheat oil in a heavy 4 qt. pot over medium high heat. Add the chicken and sauté until evenly cooked, about 8–10 minutes. Remove chicken with a slotted spoon to a bowl and set aside.
3. Sauté the onion and garlic in the pot for 5 minutes. Stir in the celery and cook for about 3 more minutes. Add the chicken and its juices and mix well.
4. Stir in the stock, bay leaf, carrot and potato and bring to a boil. Add the zucchini, cover and reduce heat to low. Simmer for 25 minutes. Taste test and adjust seasoning if needed. Garnish each bowl with cilantro and a squeeze of lime. Serve with a good warm bread or tortillas.

For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com