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Southwest Quail Stew

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.

Recipe by Roger Anderson and published in Pheasant Recipes To Kill For.




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