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cold weather comfort food: chicken stew

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Chicken stew is another one of my tried & true comfort foods. And when the days get shorter, the nights get longer, and the temperature begins to drop, there is nothing like a nice plate of good, homey comfort food. I’ve added a few of my “Autumn” spices, just to keep you warm on those soon-to-come cold evenings. So, you ready… Let’s get into the kitchen.

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For cold weather comfort food: chicken stew

  • 1 lb
    chicken breasts, cut into bite-sized pieces
  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    grapeseed oil
  • 1/2 md
    yellow onion chopped
  • 1 lg
    jalapeno, chopped
  • 2 clove
    garlic, minced
  • 1/2 c
    fresh cilantro, stems removed, chopped
  • 3 c
    chicken stock, not broth, freshly made if possible
  • 14 oz
    chopped plum tomatoes, or equivalent in canned
  • 14 oz
    green peas, frozen or canned
  • 2 lg
    carrots, peeled and cut ½-inch thick on the bias
  • 4 sm
    red potatoes, quartered, and then halved (peeled or unpeeled, your choice)
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    paprika
  • 1 pinch
    cayenne pepper, or to taste
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make cold weather comfort food: chicken stew

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients.
  • 3
    Add the butter and oil to a sauté pan over medium-high heat.
  • 4
    Chef’s Tip: The pan should be large enough to hold all of the ingredients.
  • 5
    While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
  • 6
    When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
  • 7
    Sauté until the chicken begins to brown.
  • 8
    Remove from pan and reserve.
  • 9
    Chef’s Note: The chicken will not be completely cooked through… It will finish cooking as the stew cooks.
  • 10
    Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
  • 11
    Add the cumin, paprika, and cayenne, and combine.
  • 12
    Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
  • 13
    Add the cilantro, and stir until combined.
  • 14
    Add the chicken stock and the tomatoes, and combine.
  • 15
    Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
  • 16
    Chef’s Tip: During this time, season the stew with salt and pepper, to taste.
  • 17
    Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
  • 18
    Chef’s Note: If you are using canned peas, drain them before adding.
  • 19
    PLATE/PRESENT
  • 20
    Serve immediately with some nice rice. Enjoy
  • 21
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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