Warm up with poblano chicken stew

This week, we are preparing a very simple chicken and poblano pepper stew that is perfect for a rainy winter day.

POBLANO CHICKEN STEW

Serves eight

Ingredients

4 tablespoons vegetable oil

2 pounds chicken, any cut you prefer, cut into bite-size pieces

4 poblano peppers, roasted on an open fire and peeled

2 cups chopped tomato

2 cups chicken broth

1 tablespoon garlic

1 teaspoon ground cumin

1 cup chopped onion

1⁄2 cup chopped carrot

1 cup long-grain rice

2 cups potatoes, cut onto cubes

Salt and pepper, to taste

1 cup corn kernels

1 cup chopped cilantro

Putting it together

In a large pot over high heat, add the oil and chicken and cook until the chicken is brown on all sides. Add the peppers and tomato and cook for about one minute. Add the chicken broth along with the garlic, cumin, onion and carrot. Turn the heat to low and cook for about 30 minutes, or until the chicken is cooked through.

Add the rice and the potatoes and cook for at least 20 minutes. Add salt and pepper, to taste, if needed. Add the corn and cilantro and cook for a few more minutes.

Serve your stew while hot with some warm tortillas and maybe a dollop of sour cream and some chopped green onions and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.