Chicken Enchilada Stew
2 lb boneless skinless chicken breasts
2 T. Olive Oil (divided)
2 T Chile Powder
2 tsp cumin
2 tsp cinnamon
1 medium onion, chopped
6 cloves garlic, minced
28 oz can whole peeled tomatoes
1.5 Cups enchilada sauce (recipe below)
1 Cup roasted red peppers, chopped
jalapeno pepper rings (jarred)
1 small can green chiles
3 Cups low sodium chicken broth
2 T tomato paste
1 tsp ancho chili pepper
1 tsp salt
1/4 tsp black pepper
2 bay leaves
handful chopped cilantro
Chop chicken into bite sized pieces. Combine 1 Tbsp canola oil with chili powder, cumin and cinnamon.
Toss chicken with spiced oil mixture and marinate overnight.
In a large stock pot, sauté onions, garlic and marinated chicken pieces in remaining Tbsp of EVOO over medium high heat until browned.
Add all remaining ingredients (except cilantro) to stockpot, breaking up tomatoes with a wooden spoon.
Cover and cook about an hour.
Remove bay leaves, add in chopped cilantro and season to taste.
2 Tbsp Olive oil
2 Tbsp spelt flour (or gluten free powder of choice)
4 Tbsp chili powder
1 tsp cinnamon
1 tsp cocoa powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp oregano
2 Cups chicken broth
Heat oil over medium-high heat in a small saucepan.
Add spelt flour and whisk for about a minute.
Stir in all seasonings (chili powder through oregano).
Gradually add chicken broth, whisking until smooth.
Reduce heat and simmer 10-15 minutes to thicken slightly.