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Two Stews in One Pot: Green Chili Chicken & Red Beef Stew
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Two Stews in One Pot: Green Chili Chicken & Red Beef Stew

6 h 40 minPara 8Nutri-Score B€€
de @chefklosangeles1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • boneless chicken thighs (boneless)Carne4 piezas
  • green bell pepper (chopped)Frutas y verduras1 pieza
  • oilDespensa15 ml
  • onion (medium, quartered)Frutas y verduras2 piezas
  • tomatillosFrutas y verduras3 piezas
  • garlic (minced (3 tbsp for the chicken, 2 tbsp for the beef))Frutas y verduras5 piezas
  • salt (plus more to taste)Especias9 g
  • ground cuminEspecias3 g
  • ground black pepper (plus more to taste)Especias2 g
  • dried oreganoEspecias4 g
  • cilantro (sprigs)Frutas y verduras6 piezas
  • waterOtro1,9 litros
  • lime juice (freshly squeezed)Frutas y verduras30 ml
  • chuck roast (cut into small cubes)Carne450 g
  • red bell pepper (chopped)Frutas y verduras1 pieza
  • tomatoes (quartered)Frutas y verduras2 piezas
  • paprikaEspecias7 g

por ración

Nutrición

178kcal

Carbohidratos
8 g
Proteínas
15 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Batidora de vaso
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the chicken

    • Season the chicken thighs with salt and pepper.
    • Set the multi-pot to high sear and add the oil.
    • Sear the chicken on both sides until golden brown, then remove and set aside.
    Paso 1

  2. Sauté the green sauce vegetables

    • In the same pot, add the onion, tomatillos, garlic, green bell pepper, oregano and cumin.
    • Sauté until softened and fragrant.
    Paso 2

  3. Blend the green sauce

    • Transfer the sautéed vegetables to a blender.
    • Add the water, cilantro and lime juice, then season with salt and pepper to taste.
    • Blend until smooth.
    Paso 3

  4. Slow cook the green chili chicken

    • Return the green sauce to the pot and add the chicken.
    • Cook on low until the chicken is falling-apart tender.
    Paso 4

  5. Season and sear the beef

    • Season the chuck roast cubes with salt and pepper.
    • Set the multi-pot to high sear and add the oil.
    • Sear the beef on both sides until browned, then remove and set aside.
    Paso 5

  6. Sauté the red sauce vegetables

    • In the same pot, add the onion, tomatoes, garlic, red bell pepper, oregano, cumin and paprika.
    • Sauté until softened and fragrant.
    Paso 6

  7. Blend the red sauce

    • Transfer the sautéed vegetables to a blender.
    • Add the water and season with salt and pepper to taste.
    • Blend until smooth.
    Paso 7

  8. Slow cook the beef stew

    • Return the red sauce to the pot and add the beef.
    • Cook on low until the meat is falling-apart tender.
    Paso 8

  9. Serve

    • Serve the stews hot and enjoy.
    Paso 9
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