Green Chile Chicken Stew by David Tanis

cooking.nytimes.com

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

6 large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)

Kosher salt and black pepper

2 tablespoons olive oil or lard

Flour, for dredging

1 medium yellow onion, diced

3 large garlic cloves, minced

½ teaspoon cumin seeds, toasted and ground

1 cup chopped roasted New Mexico green chile, fresh or frozen and thawed

3 cups chicken stock or water

2 large potatoes, peeled, cut in 1-inch cubes

3 large carrots, peeled, cut in 2-inch slices

3 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)

Chopped cilantro, for garnish

Warm flour or corn tortillas, for serving

Lime wedges, for serving

Directions at cooking.nytimes.com

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