Recipe by Roger Anderson and published in Pheasant Recipes To Kill For.
Here’s a good looking recipe you might like to try:
This is a quick and easy recipe to make. It’s unusual for a southwestern recipe not to have tomatoes, but the jalapeños, cumin, garlic, and oregano make it flavorful and aromatic. With corn, beans, and potatoes, this is a very filling stew for a winter evening.
12 quail, breasts and thighs cut into bite-sized pieces
2 tsp. olive oil
2 onions, chopped
4 jalapeños, seeded and minced
4 cloves minced garlic
3 tsp. ground cumin
1 tsp. dried oregano
2 pounds medium red potatoes cut into bit-sized pieces
30 oz. canned white cannellini beans, rinsed and drained
4 cups chicken broth
1 tsp. salt
1/2 cup crushed tortilla chips
1 cup chopped cilantro
Cooking Directions
1. In a large skillet, heat oil, add quail pieces and cook 6 to 8 minutes until browned on both sides. Remove meat to a bowl.
2. In the skillet, add onion, jalapeños, garlic, cumin, and oregano and cook covered about 5 minutes, stirring occasionally.
3. Transfer meat and cooked vegetables to a large pot. Add potatoes, beans, corn, broth, and salt. Simmer, covered for 20-30 minutes, until potatoes are fork tender.
4. Stir in tortilla chips and cook uncovered about 2 minutes, until mixture thickens slightly.
Serve in bowls topped with cilantro and sour cream. Serve with fresh corn bread and salad.