This chicken stew is sure to keep you warm and toasty throughout the winter. It's Mexican inspired and is made by simmering together chicken, herbs, chillies, carrots, tomatoes and potatoes. Note: This stew has a LOT of chillies in it, if you can't handle the hotness, tone down the number of chillies.
Tinned chopped green chillies can be purchased in speciality stores or online. Alternatively, you can use fresh chillies to taste.
This recipe was good. I was too scared to add the habenero peppers since I thought it would make it too spicy for my guests. I added jalepeno peppers instead which did not add much flavor. Next time I prepare this recipe I am going to follow the directions 100% -- I think that it will turn out better. - 24 Jan 2001 (Review from Allrecipes US | Canada)
I added chicken boullion and replaced the tomatoes with Ro-Tel. It was absolutely wonderful. After 7 years this is still highly requested. Depending on who's eating it I might leave out the habaneros, regular, mild or hot Ro-tel and always thicken it up with flour and chicken broth. Clears a stuffed nose better that any medication! - 13 May 2002 (Review from Allrecipes US | Canada)
This is really good and so easy. I used HOT frozen green chile instead of the canned and habanero. Served with tortillas. Yummy. - 06 Feb 2002 (Review from Allrecipes US | Canada)