Piedmont Chicken Stew Recipes

PIEDMONT CHICKEN STEW

Steps:

• Preheat oven to 375°F.
• Mix the first 5 herbs and spices in a large plastic bag.
• Wash chicken and pat dry.
• Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
• Heat a dutch oven over a medium high burner. Add oil.
• Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
• Brown chicken. Return vegetables to the pot.
• Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
• Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
• Stir occasionally to keep the thighs from raising to the top and drying out.
• Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
• Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.

HOMEMADE CHICKEN STEW

Steps:

• Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
• Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

CHICKEN STEW WITH SWEET PLANTAINS

Steps:

• Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
• Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
• Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
• Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
• Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.