Green Chile Chicken Stew

1. 1

   Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.

2. 2

   Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.

3. 3

   Saute the mushrooms and chopped onion in the butter until lightly browned.

4. 4

   Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.