Cold Weather Comfort Food: Chicken Stew
Family Tested & Approved
chicken breasts, cut into bite-sized pieces
sweet butter, unsalted
yellow onion chopped
fresh cilantro, stems removed, chopped
chicken stock, not broth, freshly made if possible
chopped plum tomatoes, or equivalent in canned
green peas, frozen or canned
carrots, peeled and cut ½-inch thick on the bias
red potatoes, quartered, and then halved (peeled or unpeeled, your choice)
cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste
Gather your ingredients.
Add the butter and oil to a sauté pan over medium-high heat.
Chef’s Tip: The pan should be large enough to hold all of the ingredients.
While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
Sauté until the chicken begins to brown.
Remove from pan and reserve.
Chef’s Note: The chicken will not be completely cooked through… It will finish cooking as the stew cooks.
Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
Add the cumin, paprika, and cayenne, and combine.
Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
Add the cilantro, and stir until combined.
Add the chicken stock and the tomatoes, and combine.
Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
Chef’s Tip: During this time, season the stew with salt and pepper, to taste.
Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
Chef’s Note: If you are using canned peas, drain them before adding.
Serve immediately with some nice rice. Enjoy
Keep the faith, and keep cooking.
Last Updated: Thu, Oct 13, 2016