The unfinished Q-view

Discussion in 'Poultry' started by mdboatbum, Oct 27, 2014.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You know what they say about the best laid plans...
    It was a chilly evening and I had some chicken breasts in the fridge, so I decided to make my take on a Southwestern chicken stew they served in a restaurant I worked in many years ago. Cubed the chix breast and dredged through a 50/50 mix of flour and corn meal seasoned with my standard rub.
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    Then I sautéed a mixture of onion, jalapeño and tomato.
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    Then once that's all ready to go I added about 4 cups of chicken stock, a half cup of masa, 2 TB minced garlic, half tsp each allspice, clove, cinnamon, cumin and cayenne. And I totally forgot to take any more pictures. I do apologize. The resulting stew simmered for about an hour and was quite good. A little heat and a nice earthy back note. The masa and the breading on the chicken thickened it just enough.
     
    Last edited: Oct 27, 2014
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Forgot to add a couple pics. I seem to be having some sort of mental block with pictures lately.

    I fried off the chicken chunks before assembling the stew. [​IMG]
    [​IMG]
     
  3. It should be tasty!

    Happy smoken.

    David
     
  4. Hello Andrew.  I have that same problem.  I have good intentions and take the first pic or 2 then get busy and totally forget about the camera.  Reading a little between the lines that looks a great stew and should also work well with beef and or especially pork.  Other than making tortillas or tamales I have not used masa in any dishes.  I can see where it would add that corn/Southwest taste.  Do you need to cook it out a little like using flour?  Since reading recipes using masa as a thickener I have been thinking of using it in making a chilli.  Nothing spectacular, I'm sure others have come up with my ideas but new to me.  I just wasn't sure about how it should be used.  Gonna keep this stew idea for future use!  Thanks for posting.  Keep Smokin!

    Danny
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That stew sounds great. Would be warming as the weather gets cold. A teaspoon of Mex Oregano would be good as well. 

    Danny, Masa adds flavor to Chili as well as thickening. It is handled like Roux. Skim about 1/4C of the Fat from the Chili, heat the Fat in a small pan and add a 1/4C of Masa. Heat over Med heat until combined and stir 1/2 at a time into the Chili and simmer. About 1/4C of each per gallon of Chili works well but adjustments should be made for thicker or thinner Chili ...JJ
     
  6. Hello.  Thanks Chef.  I thought that is how it should be done but it is nice to have it confirmed.  I LOVE corn tortillas so that corn taste is what I wanted to add.  Of course now and then I make that tortilla soup with tortillas, chicken stock and cilantro as a starter ( I know it's sad but I like it )  But have never used masa in this way.  Now it looks like I am gonna have to put on the mad scientist hat on and break out the Weber and get to smoking!  Thanks for the help.  Keep Smokin!

    Danny
     

  7. Oh boy, that looks Yummy as usual. Nice job.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Making me hungry My camera problem is it was misplaced.
     

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