*  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
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    chicken drumsticks -- about 2 pounds
    1      small         onion
    3      cloves        garlic
   16      ounces        canned cannellini beans, canned white
                         kidney beans or canned pinto beans
                         Fresh ground pepper
    1      tablespoon    oil
    2      tablespoons   chili powder
    1      pint          cherry tomatoes
      1/4  cup           chopped fresh coriander leaves
                         GARNISHES - USE ANY OR ALL:
                         Monterey jack cheese -- grated
                         Jalapeño chilies -- chopped
                         Black olives
                         Sour cream
                         Green bell pepper
 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 chick
 en with salt and pepper. Heat the oil in a 4-quart soup kettle or dutch oven. S
 auté the chicken over high heat until golden brown on both sides, about 6 minute
 s. 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 w
 ater. 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.
 Reheat stew over low heat if made ahead, and stir in coriander. Serve with any 
 or all of the suggested garnishes.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Drumsticks stewed with beans, chili powder and tomatoes.
 Coriander gives this stew an authentic Mexican flavor. Dress it up with your ch
 oice 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 Ameri
 ca. 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 ta
 ste of it was like wafers made with honey.' Exodus, XVI, 31). Coriander’s tart 
 flavor is especially good with fresh chilis and curry.
 Nutr. Assoc. : 0 0 0 26386 0 0 0 0 0 0 3354 0 0 0 0 0 0 0 0 0