If you live anywhere close to the southwestern part of the United States, then you probably understand the hype about hatch chili season. Every fall, the chili peppers start showing up on farmstands and in CSA baskets. I got a bunch myself last week and was super excited to make my favorite enchilada stuffed chili pepper recipe, but then I realized that recipe is going to be a no-go for a while: my breastfed baby is not tolerating my intake of dairy – he spits up something fierce when I have the slightest hint of cheese or yogurt, both of which are staples in that recipe.
So instead, on a cold and rainy night, I decided to experiment with a new chicken stew recipe, and this is the result. It’s perfect for a chilly fall day, and really doesn’t take too much time to make. You can either roast your own chili peppers, buy roasted peppers, or canned green chili peppers.
To roast your own chili peppers, wash and dry each pepper and place under a broiler or on the grill for about 4-5 minutes on each side, or until well blistered, but not completely blackened. Then, immediately place in a heat-proof bowl and cover tightly (I use a plate) and leave for 10-15 minutes. The steam should loosen up the skins so they are easy to peel off.