Cold Weather Comfort Food Chicken Stew

ONE-POT CHICKEN STEW

Steps:

• Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
• Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
• Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

COLD WEATHER COMFORT FOOD: CHICKEN STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter and oil to a sauté pan over medium-high heat.
• 4. Chef's Tip: The pan should be large enough to hold all of the ingredients.
• 5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
• 6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
• 7. Sauté until the chicken begins to brown.
• 8. Remove from pan and reserve.
• 9. Chef's Note: The chicken will not be completely cooked through... It will finish cooking as the stew cooks.
• 10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
• 11. Add the cumin, paprika, and cayenne, and combine.
• 12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
• 13. Add the cilantro, and stir until combined.
• 14. Add the chicken stock and the tomatoes, and combine.
• 15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
• 16. Chef's Tip: During this time, season the stew with salt and pepper, to taste.
• 17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
• 18. Chef's Note: If you are using canned peas, drain them before adding.
• 19. PLATE/PRESENT
• 20. Serve immediately with some nice rice. Enjoy
• 21. Keep the faith, and keep cooking.