PEPPER CHICKEN STEW : MEXICAN FOOD RECIPE
Poblano chiles are mild; mulato and ancho chiles come next in terms of heat, followed by jalapeños, and finally habaneros, which are way hot. That should give you an idea of what you can expect with this five-alarm dish!
4 chicken breasts
4 fresh jalapeño chilies
4 fresh mulato chilies
4 fresh ancho chilies
1 fresh poblano chili
4 fresh habanero chilies
4 medium tomatoes
1 large yellow onion
4 garlic cloves
4 medium baking potatoes
2 large carrots
1⁄2 cup hulled pepitas (pumpkin seeds)
1. Remove the skin and bone from the chicken breasts. Cut the chicken meat into 1-inch pieces.
2. Remove the stems and seeds from the chilies and chop chilies into 1⁄4-inch pieces. Cut the tomatoes into quarters. Remove the skin from the onion and chop into 1⁄4-inch pieces. Remove the skin from the garlic cloves and cut into thin slices. Peel the potatoes and carrots, and cut into 1-inch pieces.
3. Combine all the ingredients in a large pot, cover, and cook on medium-low heat for 3 hours. Stir occasionally.
Peppy Pepitas Pepitas are simply pumpkin seeds. They are a favorite snack food in Mexico but also a popular cooking ingredient. In many non-Mexican U.S. markets, when the green interior of the seed is sold separately, it is labeled as pepitas while the whole seed is labeled as pumpkin seeds. However, in a Mexican market, you will need to specify whether you want hulled or nonhulled. Note that pumpkin seeds can be eaten with the shell on for a less oily, fruity flavor.