RCI-MT.006.0092.001

Spicy Chicken Stew

Name: Spicy Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 2 pounds boneless skinless chicken thighs (cut into 1 1/2 inch cubes); 1 unit Flour; 1/4 cup canola oil; 1/4 cup red curry paste; 5 unit Thai chiles (stemmed); 3 unit tbs fish sauce; 1 cup chicken broth; 1/2 cup tomato paste; 4 unit red potatoes (cut into 2 inch cubes); 1 unit tbs minced garlic; 1 large onion (finely diced); 1 unit Chopped parsley

Tired of the same old stews? This will have your taste buds jumping right off your tongue!

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

boneless skinless chicken thighs
cut into 1 1/2 inch cubes
2 pounds
Flour
1 unit
canola oil
1/4 cup
red curry paste
1/4 cup
Thai chiles
stemmed
5 unit
tbs fish sauce
3 unit
chicken broth
1 cup
tomato paste
1/2 cup
red potatoes
cut into 2 inch cubes
4 unit
tbs minced garlic
1 unit
onion
finely diced
1 large
Chopped parsley
1 unit

Method

Dredge chicken in flour. Set aside.

Heat oil in a 6-quart cast iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned.

Sauté onion in remaining oil until translucent and slightly browned around edges. Set aside.

Add remaining ingredients except for parsley, chicken, and onion to pot. Cover tightly and place in 250 degree F oven 4 1/2 hours or until chicken is cooked through and tender.

Sprinkle individual serving bowls with chopped parsley and serve warm.

Spicy Chicken Stew

Ingredients

Method

What Makes This Variant Distinct