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August 8, 2011
Far Eastern Chicken Stew
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
35 minutes“This flavorful stew tastes best with a mixture of dark and light chicken. That means you can bypass pricey skinless, boneless chicken breasts. Buy an inexpensive pack of mixed chicken parts instead.”
Ingredients
Serves 6
- 1 (3-pound) chicken, cut up
- 3 medium onions, divided
- 1/2 cup raisins
- 1 teaspooon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon curry powder or turmeric
- 1 (10-ounce) package frozen lima beans, thawed
- 1 (7-ounce) can corn, drained
- 2 tablespoons chopped fresh parsley
Directions
1
Remove skin from chicken. Place chicken in a large pot; add water to cover. Bring to a boil over medium-high heat.
2
Meanwhile, slice 1 onion; add to pot. Reduce heat to low. Simmer, covered, until chicken is partially cooked, about 15 minutes.
3
Chop remaining onions. Add raisins, paprika, salt, pepper, ginger, cinnamon, curry powder and onions to pot. Cook until raisins are plump, about 5 minutes.
4
Add lima beans and corn to pot. Cover; cook until beans are tender, about 10 minutes. Remove cover. Cook until liquid reduces, about 5 minutes. Ladle stew into bowls. Top with parsley.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To save time, use a can of drained lima beans instead of the frozen lima beans.
Great Pairings
Rice Pilaf
Substitute 11/2 beef bouillon cubes dissolved in 3 cups warm water for the beef broth and water. Since bouillon cubes contain salt, you will want to omit the seasoned salt from the recipe.
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