Recipe: Peruvian Inspired Chicken Stew
So, after many many inquiries from friends about recipes from my wonderful husband-chef, we have decided to start posting them here! (yeay!?) - I'm not tech savy or I would have a page devoted only for recipes. For now, my husband's avid fans should be happy - he has recruited his wife/secretary to type this out for all of you
Happy Cooking!
**Disclaimer - we do not follow strict recipes so keep tasting as you cook! :D
Ingredients:
1. Chicken Legs
2. Salt and Pepper to taste
3. Tomato Paste
4. Crushed or Stewed tomatos, fresh tomatos or whole canned tomatos - basically whatever type of tomatoes you find in your fridge/pantry
5. Bay leaves, soak in water (you don't need more than 1-2 leaves)
6. Paprika
7. Cyanne pepper (if you like to have a kick to it)
8. Raisins
9. Water/Chicken Stock (we just use water)
10. Stewed potatoes, cut in big chunks
11. Carrots, cut in slices
12. Onion(s), diced
13. Frozen peas.
General Instructions:
1. Marinate your chicken in salt and pepper - let it rest for at least half a day.
2. In hot oil, fry the chicken so that you get golden skin and seal the flavours. Do not have to cook the chicken thoroughly - you are attempting to simply get them golden.
3. Fry the diced onions in hot oil in a large pot (you will have the entire stew in this pot). Stir and let cook until they become transparent - do not burn!
4. Add some tomato paste and mix. Add tomatoes.
5. Add potatoes, carrots and peas.
6. While still mixing and oil continues to sizzle, add the chicken. Add water or stock till it covers all the ingredients.
7. Add chicken, raisins.
8. Add paprika, cyanne pepper, salt and pepper to taste. You may add some chicken bouillon if using water. TASTE everything.
9. take your bay leaves and break them into two (it helps the flavours come out) - but do not crush. Place into the stew.
10. Let boil, stirring every now and then (do not over stir) for about 30-45 min.
** Tip: the longer you let marinate, and let the finished stew sit the more flavourful it will become!
As we would say in Peru... PROVECHO!!!!
Happy Cooking!
**Disclaimer - we do not follow strict recipes so keep tasting as you cook! :D
Ingredients:
1. Chicken Legs
2. Salt and Pepper to taste
3. Tomato Paste
4. Crushed or Stewed tomatos, fresh tomatos or whole canned tomatos - basically whatever type of tomatoes you find in your fridge/pantry
5. Bay leaves, soak in water (you don't need more than 1-2 leaves)
6. Paprika
7. Cyanne pepper (if you like to have a kick to it)
8. Raisins
9. Water/Chicken Stock (we just use water)
10. Stewed potatoes, cut in big chunks
11. Carrots, cut in slices
12. Onion(s), diced
13. Frozen peas.
General Instructions:
1. Marinate your chicken in salt and pepper - let it rest for at least half a day.
2. In hot oil, fry the chicken so that you get golden skin and seal the flavours. Do not have to cook the chicken thoroughly - you are attempting to simply get them golden.
3. Fry the diced onions in hot oil in a large pot (you will have the entire stew in this pot). Stir and let cook until they become transparent - do not burn!
4. Add some tomato paste and mix. Add tomatoes.
5. Add potatoes, carrots and peas.
6. While still mixing and oil continues to sizzle, add the chicken. Add water or stock till it covers all the ingredients.
7. Add chicken, raisins.
8. Add paprika, cyanne pepper, salt and pepper to taste. You may add some chicken bouillon if using water. TASTE everything.
9. take your bay leaves and break them into two (it helps the flavours come out) - but do not crush. Place into the stew.
10. Let boil, stirring every now and then (do not over stir) for about 30-45 min.
** Tip: the longer you let marinate, and let the finished stew sit the more flavourful it will become!
As we would say in Peru... PROVECHO!!!!
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