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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 40Pour 8Nutri-Score B€€
par @chefklosangeles1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • boneless chicken thighs (boneless)Viandes4 morceaux
  • green bell pepper (chopped)Fruits et légumes1 morceau
  • oilÉpicerie15 ml
  • onion (medium, quartered)Fruits et légumes2 morceaux
  • tomatillosFruits et légumes3 morceaux
  • garlic (minced (3 tbsp for the chicken, 2 tbsp for the beef))Fruits et légumes5 morceaux
  • salt (plus more to taste)Épices9 g
  • ground cuminÉpices3 g
  • ground black pepper (plus more to taste)Épices2 g
  • dried oreganoÉpices4 g
  • cilantro (sprigs)Fruits et légumes6 morceaux
  • waterAutres1,9 litres
  • lime juice (freshly squeezed)Fruits et légumes30 ml
  • chuck roast (cut into small cubes)Viandes450 g
  • red bell pepper (chopped)Fruits et légumes1 morceau
  • tomatoes (quartered)Fruits et légumes2 morceaux
  • paprikaÉpices7 g

par portion

Nutrition

178kcal

Glucides
8 g
Protéines
15 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Blender
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8

  9. Serve

    • Serve the stews hot and enjoy.
    Étape 9
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