The Recipes

Poached Chicken with Three Pepper Stew

I got out these ingredients tonight and honestly had no idea what the heck I was going to do.  I started thinking that I wanted to roasted chicken on a bed of peppers, but then decided I was in more of a soup mood.

Poached Chicken with Three Pepper Stew


- 1 bone-in chicken breast
- 1 carrot, roughly chopped
- 1 celery rib, roughly chopped
- 1 lemon, cut in half
- 1 bay leaf
- 2 garlic cloves, one minced and one smashed
- 1 tsp. whole cumin seeds
- 1/2 anaheim pepper, diced
- 1/2 poblano pepper, diced
- 1/2 jalapeno, finely diced
- 1 tsp. ground coriander
- 1 tsp. Spanish paprika
- handful of tomatoes, quartered
- 1/2 small yellow onion, diced
- 1/2 c. frozen corn
- salt
- pepper
- olive oil
- 1/4 c. cooked pasta per serving (I used small shells)
- a handful of cilantro and flat-leaf parsley, chopped for garnish

In a large pot, add the chicken, carrot, celery, smashed garlic clove, bay leaf, cumin seed and lemon.  Cover the chicken with water and season it with salt and add a few whole peppercorns.  Cover the pot and let it simmer until the chicken is cooked through; about 30 minutes.  Set the chicken aside and strain the cooking liquid.  Reserve the stock, discarding everything else.

Return the pot to the burner.  Heat 1 T. of oil and add in the onions, jalapeno, anaheim pepper, and poblano. Season with salt and let them soften for 7-8 minutes.  Add in the garlic, paprika, and coriander and stir for another minute.  Add the corn and stir again.  Return the stock to the pot and let it simmer together for 20 minutes.

While the soup simmers, prepare your pasta.  The soup will yield 3-4 servings; make sure you cook the pasta separately and store the extra portions in a separate container, drizzled with a little bit of olive oil.  You can add the pasta when you reheat the leftovers.

Using two forks, shred the chicken and return it to the pot during the last five minutes of cooking time along with the tomatoes.  Put 1/4 c. of the cooked pasta in a bowl and ladle the soup over the top.  Garnish with the chopped herbs.