Cooked - Peppery Tomatoey Chicken Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peppery Tomatoey Chicken Stew

1.0

1 yellow onion, chopped

3 garlic cloves, minced

2 red bell peppers, finely chopped

4 boneless chicken thighs, cut into bite-size pieces

4 dried red chiles or 2 teaspoons chile flakes

½ teaspoon cayenne, optional

1 teaspoon freshly ground black pepper

2 teaspoons coriander seeds, crushed

1 tablespoon sweet or hot paprika

2 tablespoons tomato paste or 1 x 400 gram can of whole tomatoes

1 x 400 gram or 13.5 fl oz can full-fat coconut milk

1 ½ can chicken stock, vegetable stock, or water (use the coconut can to measure), plus more as needed

Kosher salt

Oil for sautéing

Veggies, optional (I added kale and canned butter beans)

1 egg

⅓ cup all purpose flour

¼ teaspoon kosher salt

Heat a glug oil in a pot or braising pan on medium heat. Add the onion, sauté for 5 minutes. Add garlic, pepper, and sauté for 4 minutes.
Push the veggies on the side, add more oil, and toss in the chicken. Sear for 3 minutes on each side, then mix everything together.
Add the dried chile, a hearty pinch of salt, and remaining spices. Toss to combine. Push everything on one side. Add the tomato paste, sear it for 2 to 3 minutes, then mix it all together.
Add coconut milk, water, and simmer for 15 minutes. Add more veggies at the end.
Mix all dumpling ingredients. Scrape a bit of dough with a spoon in the hot stew, and boil for 7 minutes, or until they float to the top. Add more liquid as needed.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 104 weeks ago

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