Larry had marked this recipe in Fine Cooking’s Cooking New American, and I finally decided to make it tonight. It was excellent. I didn’t have a dried chipotle, so I used some chipotle powder instead. Larry wasn’t up for whole chicken thighs, so I shredded the meat off the bones. I imagine this will be excellent on a cold winter night.
- Southwestern Spiced Chicken & Black Bean Stew (Fine Cooking #56, March 2003, p. 38)
- Whole Wheat Tortillas
That does sound good!
I’ve decided that I don’t really like the taste of chipotle. It’s too earthy for me. The stew looks beautiful though. How nice you shredded little Larry’s chicken for him. I can imagine him making the yummy noise when you brought this out:D
You can make the stew without chipotle. But I can’t see why I would. I love the smoky flavor. Larry did make the yummy noise. :)
Thanks for the inspiration! I made this yesterday and we both loved it. I took your lead and shredded the chicken after I simmered it. I think it would be weird to serve the whole thighs. Yummy!