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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 minServes 8Nutri-Score B€€
from @chefklosangeles1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • boneless chicken thighs (boneless)Meat4 pieces
  • green bell pepper (chopped)Produce1 piece
  • oilPantry15 ml
  • onion (medium, quartered)Produce2 pieces
  • tomatillosProduce3 pieces
  • garlic (minced (3 tbsp for the chicken, 2 tbsp for the beef))Produce5 pieces
  • salt (plus more to taste)Spices9 g
  • ground cuminSpices3 g
  • ground black pepper (plus more to taste)Spices2 g
  • dried oreganoSpices4 g
  • cilantro (sprigs)Produce6 pieces
  • waterOther1.9 litres
  • lime juice (freshly squeezed)Produce30 ml
  • chuck roast (cut into small cubes)Meat450 g
  • red bell pepper (chopped)Produce1 piece
  • tomatoes (quartered)Produce2 pieces
  • paprikaSpices7 g

per serving

Nutrition

178kcal

Carbs
8 g
Proteins
15 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Blender
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Serve

    • Serve the stews hot and enjoy.
    Step 9
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