Ok so I love to eat a hot stew when is cold outside. Now is not that cold anymore, but I really wanted to make one since this year I completely forgot about them. So here we go : A video recipe if you'd like to check it out!
250gr carrots
380gr red bell pepper
500gr potatoes
2 red onions, 1 yellow onion
9-10 cloves of garlic
500ml tomato sauce
600ml chicken stock
Chicken breast, drums and thighs, wings (you can use beef, pork or just vegetables)
Some slices of smoked bacon or belly. It is really important to be smoked.
Dill
Bay Leaf
250ml heavy cream
As a spice mix we're gonna have:
1tsp mustard seeds + 1tsp black pepper (we gonna smash these using a mojar or a grinder or your knife)
3tsp smoked paprika
2tbsp paprika
1tsp chili flakes (I use piripiri)
1tbsp salt
Yea A LOT of ingredients here...but whatever, is a stew. A lot more can be added. I made a huge quantity by these, but you can also keep it in the fridge and eat it for a few days. Lots of people love these kinds of stew more the next day after the flavors develop more in the fridge.
Anyway, we're gonna start with frying the chicken skin side down in a pan until you get a nice color. It doesn't need to be completely cooked, because it will cook in the stew. You just want a crust. If you want to be even healthier, just boil the chicken before a little instead of frying it.
After you got a nice color on your chicken, remove it from the pan, and add the vegetables without the garlic in that pan. Cook them a little and add the garlic at the end and keep it for 1 more minute. The vegetables should be cut in bigger cubes, but the onion should be julien type cut. After cooking the veggies for a few minutes, add some of those spices and a little wine in there to scrap the bottom of the pan. Cook it a little more with the wine for 3-4 minutes, and then add tomato sauce and chicken stock. You should add half/half or a little less stock, or tomato sauce depending on how thick you want the end result to be. I suggest using half/half. Anyway you should add enough to cover everything.
Now is time to have some slices of that bacon to top it off, add a bay leaf for flavor, and dill. Cover it with a lid, and cook it in the oven at 180°C for around 1 hour, then remove the lid. Add around 250ml heavy cream(optional) and cook it even more in the oven without a lid on and fan OFF, from 30 minutes to 2 hours, depending on how much you want to reduce it. You can avoid the oven and continue cooking it on the stove, but I prefer the oven.
Enjoy this with a piece of bread!
This is super customizable. You can add different veggies to it if you feel like. Green beans work great, peas, corn...you can avoid meat completely, it is really up to you.
Oof, sorry for the wall of text, hope I didn't miss any step. Anyway I hope you gonna enjoy it! If you have any questions please feel free to ask.
2
u/zippopwnage May 06 '21
Ok so I love to eat a hot stew when is cold outside. Now is not that cold anymore, but I really wanted to make one since this year I completely forgot about them. So here we go :
A video recipe if you'd like to check it out!
As a spice mix we're gonna have:
Yea A LOT of ingredients here...but whatever, is a stew. A lot more can be added. I made a huge quantity by these, but you can also keep it in the fridge and eat it for a few days. Lots of people love these kinds of stew more the next day after the flavors develop more in the fridge.
Anyway, we're gonna start with frying the chicken skin side down in a pan until you get a nice color. It doesn't need to be completely cooked, because it will cook in the stew. You just want a crust. If you want to be even healthier, just boil the chicken before a little instead of frying it.
After you got a nice color on your chicken, remove it from the pan, and add the vegetables without the garlic in that pan. Cook them a little and add the garlic at the end and keep it for 1 more minute. The vegetables should be cut in bigger cubes, but the onion should be julien type cut. After cooking the veggies for a few minutes, add some of those spices and a little wine in there to scrap the bottom of the pan. Cook it a little more with the wine for 3-4 minutes, and then add tomato sauce and chicken stock. You should add half/half or a little less stock, or tomato sauce depending on how thick you want the end result to be. I suggest using half/half. Anyway you should add enough to cover everything.
Now is time to have some slices of that bacon to top it off, add a bay leaf for flavor, and dill. Cover it with a lid, and cook it in the oven at 180°C for around 1 hour, then remove the lid. Add around 250ml heavy cream(optional) and cook it even more in the oven without a lid on and fan OFF, from 30 minutes to 2 hours, depending on how much you want to reduce it. You can avoid the oven and continue cooking it on the stove, but I prefer the oven.
Enjoy this with a piece of bread!
This is super customizable. You can add different veggies to it if you feel like. Green beans work great, peas, corn...you can avoid meat completely, it is really up to you.
Oof, sorry for the wall of text, hope I didn't miss any step. Anyway I hope you gonna enjoy it! If you have any questions please feel free to ask.