*  Exported from  MasterCook  *

                          Chicken and Chili Stew

Recipe By     : Cook's Magazine May 1988
Serving Size  : 4    Preparation Time :1:00
Categories    : Fall                             First Course
                Mexican                          Stew
                Winter

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken drumsticks (2 lb)
   1      sm            Onion
   3      cl            Garlic
  16      oz            Canned cannellini beans, white
                        - kidney beans, or pinto beans
                        Salt
                        Fresh ground pepper
   1      tb            Oil
   2      tb            Chili powder
   2      c             Cherry tomatoes
     1/4  cup           Fresh coriander leaves -- chopped
                        Garnishes - Use Any Or All:
                        Monterey jack cheese -- grated
                        Jalapeno chilies -- chopped
                        Black olives
                        Sour cream
                        Scallions
                        Green bell pepper
                        Tomatoes

Cut off the knobby drumstick joint and scrape around the bone to free
tendons. Chop the onion. Mince the garlic. Drain and rinse the beans.
Sprinkle the chicken with salt and pepper. Heat the oil in a 4 qt
soup kettle or Dutch oven. Saute the chicken over high heat until
golden brown on both sides, about 6 minutes. Reduce heat to medium,
stir in the onion, garlic, and chile powder, and cook until
vegetables are softened, about 3 minutes. Add the tomatoes and
1/4 cup water. Cover and simmer, and season to taste with salt and
pepper.

Recipe can be made a couple of days ahead. Cool and refrigerate
uncovered until thoroughly chilled.

Serving:

Reheat stew over low heat if made ahead, and stir in coriander. Serve
with any or all of the suggested garnishes.

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Notes: Drumsticks stewed with beans, chili powder and tomatoes.

Coriander gives this stew an authentic Mexican flavor. Dress it up
with your choice of the listed garnishes.

Coriander: This powerful herb, also known as fresh coriander or
Chinese parsley, is the parsley of cooking virtually everywhere
outside Europe and North America. The seeds of this herb are
mentioned in the Bible ('And the house of Israel called the name
thereof manna and it was the coriander seed, white; and the taste of
it was like wafers made with honey.' Exodus, XVI, 31). Coriander's
tart flavor is especially good with fresh chilis and curry.