Brown Chicken Stew

I am going to start this post off by asking a favor of you all. 
Please make this chicken stew.


It’s that good. This recipe is one of our favorites in our house. We have a few variations of it, but time and time again, we return to THIS chicken stew recipe.

If you’re experiencing the same bipolar “Spring” weather as we are, here in Northern California, chances are you’re still experiencing some cold days. This stew is perfect for cold, windy, and damp days. Not to say we haven’t whipped this up in the middle of summer! But this is especially comforting in the colder days.

I grew up eating a lot of stews and I remember my sister making the BEST stew ever! So stew is nostalgic for me. I’ll share variations of this recipe in the near future!

This stew refrigerates well and it tastes even better after it sits for a day! It can easily feed a crowd!

Ingredients:
  • 2 skinless leg quarters or 2 skinless chicken thighs & drumsticks
  • 1 cup onions, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 4 medium potatoes, peeled & quartered
  • 4 cups bokchoy, cut to preference
  • 2 tbsp garlic paste
  • 1 tbsp all-purpose plain flour
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce 
  • 1 tsp poultry seasoning
  • 2 tbsp oil
  • 3-4 cups of water or chicken/vegetable stock
  • 1 tbsp vegetable stock paste or bouillon* [optional]
  • Salt to taste


Method:
  1. In a heavy bottom pa, on medium high heat, sauté onion and garlic in oil until golden brown
  2. Add AP flour and tomato paste and saute for a couple of minutes, adding ¼ of water to avoid burning 
  3. Add chicken and brown for a few minutes turning it once
  4. Add pepper, carrots, potatoes, soy sauce, Worcestershire sauce, and poultry seasoning and mix well.
  5. Add water along with stock paste [if using] or stock and mix well. Cook covered for 20 minutes 
  6. Add bokchoy and cook for 5 more minutes with cover on
  7. Taste for salt and adjust seasoning according to taste. 
  8. Garnish with cilantro and serve with cassava, boiled taro root, or sweet potatoes 

Notes: If you like spicy food, add chili paste or peppers with the garlic or you can add cayenne pepper to the mix.



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