45 minutes
A comforting and flavorful stew made with chicken, potatoes, tomatoes, and aromatic spices.
Whole Chicken, chopped into 1.5-inch pieces, rinsed
0 lb
Shallots, small
cups
Salt, to taste
tablespoons
Roma Tomatoes, cut into thin wedges
cups
teaspoons
Cayenne
teaspoons
Toasted And Ground Soybean Disk
tablespoons
Lemongrass, trimmed and smashed
each
cups
cups
Potatoes, peeled, 1-inch cubes
cups
Coriander Leaves, chopped
cups
Scallion Greens, minced
cups
1. Prepare the Base
Place the chopped chicken, shallots, salt, tomato wedges, turmeric, cayenne, toasted and ground soybean disk, and the smashed lemongrass stalks into a large heavy casserole. This combination of ingredients will form the base of your stew, where the flavors will meld beautifully.
2. Sauté the Base
Drizzle the peanut oil over the ingredients and place the casserole over medium heat. Stir and turn the mixture to ensure everything is well-coated with the oil. Sauté for about 2-3 minutes until the ingredients start to sizzle and soften.
3. Boil the Stew
Add 5 cups of water to the casserole, raise the heat to bring it to a boil, then lower the heat to maintain a medium boil. Cover the casserole and let it cook for about 10 minutes.
4. Cook the Potatoes
Add the cubed potatoes to the casserole. Continue to boil the stew, keeping the casserole half-covered, for another 10-15 minutes until the potatoes are tender.
5. Finish the Stew
Sprinkle the chopped coriander leaves and stems, as well as the minced scallion greens, over the top. Stir everything together and serve the stew hot, preferably with a side of rice.
Replace chicken with beef chunks, add mushrooms, and use beef broth. Incorporate thyme and a splash of red wine for a richer flavor.
Omit the chicken, use vegetable broth, and add lentils for protein. Spice it with cumin, coriander, and a hit of smoked paprika for a hearty vegetarian option.
For a more exotic twist, omit the chicken and add cauliflower, chickpeas, and green peas. Use coconut milk as part of the liquid and a curry spice blend to flavor the stew.
Swap chicken for a mix of seafood such as shrimp, clams, and firm white fish. Use seafood or vegetable stock and add cream or coconut milk for a richer base. Old Bay seasoning or dill would be fitting here.
Incorporate lamb and a variety of root vegetables like parsnips and turnips. A touch of rosemary and maybe some mint would pair nicely with the lamb.
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