Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, and oregano to the pot and stir to combine.
5. Add the diced tomatoes, black beans, corn, and chicken broth to the pot and stir to combine.
6. Add the chicken back to the pot and stir to combine.
7. Bring the stew to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper, to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chicken
- Medium heat for cooking vegetables and simmering stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 8g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Red and green bell peppers can be substituted with any color bell pepper or spicy peppers like jalapenos or serranos.
- Black beans can be substituted with kidney beans or pinto beans.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use ground chicken or turkey instead of chicken thighs.
- Add a can of diced green chilies for extra spice.
- Top with shredded cheese or sour cream for a creamy finish.
Tips and tricks:
- Cut the chicken into bite-sized pieces for quicker cooking.
- Use a Dutch oven for even heat distribution and to prevent burning.
- Adjust the spice level to your liking by adding more or less chili powder and smoked paprika.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Shredded cheese
- Sour cream
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Editan Spicy Chicken Stew is a popular dish in the Caribbean, particularly in the Dominican Republic.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve hot with your favorite side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nigerian