Do you have a recipe for a good, but different type chicken & potato stew? Spicy?!
Makes 4 to 6 servings
2 tablespoons vegetable oil 2 pounds chicken thighs
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
3 to 4 long green chiles, seeded and slivered
? to 1 teaspoon salt
? teaspoon freshly ground black pepper
1 teaspoon curry powder, preferably Madras
? teaspoon ground cinnamon
? teaspoon ground nutmeg
? teaspoon ground allspice
2 large potatoes, peeled and thickly sliced
1 bay leaf
1/3 to ? cup water
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice. Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
nfd
Answers: Spicy African Chicken and Potato Stew
Makes 4 to 6 servings
2 tablespoons vegetable oil 2 pounds chicken thighs
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
3 to 4 long green chiles, seeded and slivered
? to 1 teaspoon salt
? teaspoon freshly ground black pepper
1 teaspoon curry powder, preferably Madras
? teaspoon ground cinnamon
? teaspoon ground nutmeg
? teaspoon ground allspice
2 large potatoes, peeled and thickly sliced
1 bay leaf
1/3 to ? cup water
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice. Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
nfd
puebla chicken and potato stew
2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)
Accompaniments: avocado slices; warm corn tortillas
Preparation
Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
(*-*)
In my recipe repertoire, the words Chicken & Potato Stew and "spicy" don't exhist!
This recipe doesn't include potatoes but you can add them. I personally think it's perfect just the way it is.
Thai Chicken
Ingredients
1 tablespoon olive oil
1 medium onion, thinly sliced
1 3/4 teaspoons Thai green or red curry paste*
1 14-ounce can unsweetened coconut milk* whisked to blend
1 tablespoon (packed) brown sugar
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
2 tablespoons fresh lime juice plus wedges for garnish
Preparation
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté’ 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season to taste with salt and pepper.
This is not a spicy, burn your tongue, but it's full of flavor. Season your chicken the night before well with curry powder, salt and pepper.
The day of brown your chicken in a little olive oil and about 1 tsp. crushed red pepper. Then add about 3 peeled cubed potatoes and 1 sliced onion. Let them cook for about 5 minutes. Then add 2 cups of chicken stock, and about 1 tbsp. each salt and pepper. Let this simmer until the sauce gets thick and the potatoes are done, about 1/2 hour.
I like to add carrots to mine as well, but I like the sweet, savory, spicy mixture.