Cazuela de Ave con Chuchoca (Poultry and Vegetable Stew)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 (3-4 pound) chicken, rinsed, patted dry, and cut into 8 pieces, or 3 pounds turkey breast and/or dark meat, cut into 1″ thick pieces
2 Tbsp. vegetable oil
2 cloves garlic, minced
1 pound pumpkin, cut into 1″ cubes
6 medium potatoes, peeled
3/4 cup fresh or frozen fava beans, optional
2 serrano or jalapeno chiles
2-1/2 quarts cold water
freshly ground black pepper, to taste
3/4 tsp. ground cumin
1 cup fresh or frozen green beans
1/2 red bell pepper, cut into 1″ strips
3/4 cup instant polenta or chuchoca
1 Tbsp. salt, or to taste
1 large onion, cut into 8 pieces
1-1/2 tsp. dried oregano
1 cup fresh or frozen green peas
2 ears fresh or frozen corn, each ear cut into 3 pieces
1/2 cup finely minced fresh parsley, fresh cilantro and/or scallions
Instructions:
Place the chicken in a large soup pot and add the water and salt. Bring the pot to a boil over high heat, then reduce the heat to a simmer and cook for 15 minutes. Skim the surface of the broth to remove any foam and fat. Using a slotted spoon, take out the chicken and pat the pieces dry with a paper towel. Reserve the broth.
Heat the oil in a large skillet over medium heat and add the chicken. Cook until browned, about 3-4 minutes per side. Season with salt and black pepper, then add the onion, garlic, cumin and oregano. Cook, stirring, for 3 minutes more. Transfer the chicken mixture to the reserved broth and add the pumpkin. Simmer covered over low heat for 15 minutes.
Add all the remaining vegetables and simmer covered until all the vegetables are soft but still holding their shape, about 20 minutes more. Season with salt and black pepper.
Skim off any fat that has risen to the surface and stir in the polenta and half of the parsley. Simmer, stirring occasionally, until the broth thickens slightly, aproximately 5-7 minutes.
Split the chiles open and remove the seeds, then cut them into strips. Divide the chicken and vegetables evenly into deep soup plates and cover with the flavorful broth. Serve at once. Pass the remaining parsley at the table. Serve the chile peppers on the side with some salt for dippings.
Recipe from www.recipehound.com.