Stews and Soups: Peanut Butter Chicken Stew

Ingredients

2 medium yellow onions, diced
2 carrots, peeled and cut into 1-inch pieces
2 Scotch bonnet or habanero peppers, cut in half, seeds and ribs removed (leave them in if you're feeling adventurous)
1 green pepper
2 bay leaves
1 thumb of ginger
4 cups water
4 boneless, skinless chicken thighs, each cut into 4 pieces (reserve bones for poaching)
4 boneless, skinless chicken breasts, each cut into 4 pieces
2 smoked turkey necks
1 cup unsalted peanuts
1 tablespoon coconut  oil
2 tablespoons olive oil
2 cups roughly chopped canned and peeled tomatoes
2 teaspoon salt (divided)
1 pound spinach, tough stems removed, washed, drained, and chopped

Directions

Combine the onions, carrots, chilies, green pepper, ginger, and bay leaves, 1 teaspoon salt, smoked turkey neck, thigh bones (if reserved), and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 15 minutes, or until the chicken is cooked through.

While the chicken is simmering, toast the peanuts in a small dry sauté pan over medium heat until golden brown and fragrant. Let cool, then grind 1 cup of the toasted peanuts in a blender. Slowly add coconut oil until peanuts are blended into a smooth paste.  Set aside.

Remove the chicken, turkey neck, bones, and bay leaves from the broth. Set aside the chicken and turkey neck. Discard the bones and bay leaves.  Using a slotted spoon, remove the vegetables from the broth.  Strain the broth, separating the broth from any excess fat from the chicken. Set aside the broth and discard the fat.  Transfer the vegetables to a food processor, and puree the vegetables until smooth. Add a little bit of the broth as necessary to make the paste as smooth as possible.

Place the broth back into the pot with the vegetable puree and 1/2 teaspoon of salt and bring to a boil. Reduce to medium heat, and add the peanut puree, whisking until well combined. Add the, tomatoes, chicken, and turkey neck, and simmer until heated through.

Remove from the heat. Add the spinach and 1/2 teaspoon of salt and stir until the spinach is wilted.

NOW LET'S GET COOKING!

Extraordinary Entree: Curry Chicken

 

Ingredients

Poach Chicken:
4 pounds of chicken
Green Grind Seasoning
Adobo
1/4 yellow onion, rough chopped
3 cloves garlic, rough chopped
4-5 sprigs of thyme
1 tablespoon salt
water*

Curry Sauce:
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Clean chicken and season with Green Grind Seasoning and Adobo.  If you choose to debone your chicken, then season and save those bones for the poaching process.

2.  Fill a pot with water, onion, garlic, thyme, and reserved seasoned bones. Bring this water to a boil on high heat.

 

3.  Carefully transfer the seasoned chicken into the boiling water. Reduce heat to med and cover.  Poach for 20 minutes or until the chicken runs clear.

4.  Remove the chicken from the poaching liquid, cover with plastic wrap or foil, and set aside.

 

 

5.  Strain the stock removing any excess fat and bits from the stock.

 

6.  In a large saute pan heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the saute pan. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Add the chicken to the curry sauce and about 2 cups of the strained chicken stock. Adjust the seasoning as necessary. 

 

 

10.  Bring the pot to a vigorous simmer on med-high, then reduce heat to med-low.  Let the chicken to stew in the sauce on med-low for at least 30 minutes.

 

11.  Serve with rice and channa & potato.  Not in the mood for rice?  Pick up some roti on the way home and eat this dish with roti! DEE-LISH!!!  ENJOY! :-)  

Extraordinary Entree: Chicken Stir Fry

Ingredients

Chicken Stir Fry:
1 tablespoon olive oil
1 tablespoon coconut oil
1/2 medium onion, diced
4 cloves garlic minced
2 pounds poached boneless, skinless chicken breast, cut into 1/2-inch pieces
Stir Fry vegetable mix
1 pkg fresh bean sprouts

Stir Fry Sauce:
1 cup chicken broth
1/4 cup teriaki sauce
1/4 cup low sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

Directions

In a large skillet, heat the oil over medium-high heat. 

Chop and slice the onions and garlic.

Add the 1/2 onion and garlic. Sautee until onions are translucent but do not allow garlic to burn.  The garlic will be bitter and you'll have to start the saute all over again.

FORGIVE ME FOR FORGETTING TO TAKE A PICTURE OF THIS STEP

Thaw and drain the stir fry veggie mix prior to adding to the wok.

Add stir fry veggie mix and cook an additional 5 minutes, stirring frequently. Stir in the bean sprouts and continue to cook.

In a small bowl, combine chicken broth, teriaki sauce, soy sauce, hoisin sauce, ginger, and cornstarch. 

Add the sauce to the stir fry veggie mix.

Add chicken to the mixture and bring to a boil over medium-high heat.

Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens and chicken is cooked through.

Serve over hot, cooked rice. (Please don't make me post a recipe for white rice!)

LET'S GET COOKING!