Southeast Asia / Main
Spicy Chicken Stew
Tired of the same old stews? This spicy chicken stew will have your taste buds jumping right off your tongue!
Ingredients
- chicken thighs, boneless, skinless, cut into 1 1/2-inch cubes2 lb
- flour
- canola oil1/4 cup
- onion, large, finely diced1
- red curry paste1/4 cup
- birds-eye chillies, Thai, stemmed5
- fish sauce3 tbsp
- chicken stock1 cup
- tomato paste1/2 cup
- red potatoes, cut into 2-inch cubes4
- garlic, minced1 tbsp
- parsley, chopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Dredge chicken in flour. Set aside.
Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.
Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.
Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.
Sprinkle individual serving bowls with chopped parsley and serve warm.
Inferred This region is inferred from the ingredients（evidence：red curry paste、birds-eye chillies, Thai、fish sauce）
