Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 large yams, peeled and cut into chunks
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs and brown on both sides, about 5 minutes per side. Remove chicken from pot and set aside.
2. Add onion, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.
3. Add diced tomatoes, chicken broth, ginger, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Return chicken to the pot and add yams. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes or until chicken is cooked through and yams are tender.
5. Remove chicken from pot and shred meat from bones. Return meat to pot and stir to combine.
6. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 16g
Carbohydrates: 31g
Protein: 34g
Sodium: 1200mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Yams can be substituted with sweet potatoes or regular potatoes.
- Red and green bell peppers can be substituted with any color bell pepper or jalapeño peppers for extra heat.
Variations:
- Add 1 cup of cooked black-eyed peas or chickpeas for extra protein and texture.
- Use coconut milk instead of chicken broth for a creamier stew.
- Add 1 tsp of curry powder for a more Indian-inspired flavor.
Tips and tricks:
- Brown the chicken well to develop a rich flavor in the stew.
- Cut the yams into similar-sized chunks to ensure even cooking.
- Stir the stew occasionally to prevent sticking and burning.
Storage instructions:
Refrigerate leftover stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve stew in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of sour cream.
Pairings:
Serve with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
Steamed greens, roasted vegetables, or a simple salad.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftover stew promptly to prevent bacterial growth.
Food history:
Stews are a popular dish in many African countries, often made with local ingredients and spices. This recipe is inspired by West African cuisine, which often features yams and bold spices.
Flavor profiles:
This stew is savory, slightly sweet, and spicy with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with rice or bread for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A