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

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

6 u 40 minVoor 8Nutri-Score B€€
van @chefklosangeles1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • boneless chicken thighs (boneless)Vlees4 stukken
  • green bell pepper (chopped)Groente en fruit1 stuk
  • oilVoorraadkast15 ml
  • onion (medium, quartered)Groente en fruit2 stukken
  • tomatillosGroente en fruit3 stukken
  • garlic (minced (3 tbsp for the chicken, 2 tbsp for the beef))Groente en fruit5 stukken
  • salt (plus more to taste)Kruiden en specerijen9 g
  • ground cuminKruiden en specerijen3 g
  • ground black pepper (plus more to taste)Kruiden en specerijen2 g
  • dried oreganoKruiden en specerijen4 g
  • cilantro (sprigs)Groente en fruit6 stukken
  • waterOverig1,9 liter
  • lime juice (freshly squeezed)Groente en fruit30 ml
  • chuck roast (cut into small cubes)Vlees450 g
  • red bell pepper (chopped)Groente en fruit1 stuk
  • tomatoes (quartered)Groente en fruit2 stukken
  • paprikaKruiden en specerijen7 g

per portie

Voedingswaarden

178kcal

Koolhydraten
8 g
Eiwitten
15 g
Vetten
10 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Slowcooker
  • Blender
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8

  9. Serve

    • Serve the stews hot and enjoy.
    Stap 9
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