RCI-SP.004.0097.001
Chicken Stew with Rice
Chicken Stew with Rice from the Recidemia collection
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- 8 to 10 unit
- 1 unit
- corn flour1 unitfor dredging
- peeld and finely grated fresh ginger1 tablespoon
- 3 tablespoons
- 1 tablespoon
- 4 tablespoons
- oil from frying Chicken2/3 cup
- yellow or red onions3 largeminced
- green onions8 unitthinly sliced
- garlic3 clovespeeled and minced
- 1 tablespoon
- green bell pepper1 unitseeded and minced
- hot chiles3 to 4 unitseeded and minced
- tomatoes4 unitblanched, peeled, and pureed or 1 13-ounce (410g) can *Italian peeled tomatoes, undrained and pureed
- 1 tablespoon
- (125g) button Mushrooms1/4 poundcleaned and thinly sliced
- 3 tablespoons
- 2 cups
- chopped cilantro3 tablespoonsfor garnish
- hot cooked long-grain rice or couscous6 cupsas accompaniment
- lettuce leaves1 unitfor garnish
- tomatoes1 or 2 unitsliced, for garnish
Method
1
Pat the chicken drumsticks dry and dredge them thoroughly in corn flour, shaking off excess.
5 minutes
2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3 minutes
3
Working in batches to avoid crowding, fry the dredged chicken drumsticks until golden brown on all sides, approximately 8-10 minutes per batch, then transfer to a plate and set aside, reserving 2/3 cup of the frying oil in the pot.
15 minutes
4
Add the minced yellow or red onions to the hot oil and sauté for 3-4 minutes until softened and translucent.
4 minutes
5
Stir in the minced garlic, 1 tablespoon grated fresh ginger, seeded and minced green bell pepper, and hot chiles; cook for 2 minutes until fragrant.
2 minutes
6
Add the sweet paprika, garlic salt, and tomato paste; stir continuously for 1 minute to bloom the spices.
1 minutes
7
Whisk the cornstarch with 3-4 tablespoons of cold water to create a smooth slurry, then stir it into the spice mixture.
2 minutes
8
Pour in the pureed tomatoes and chicken stock, stirring well to combine; bring to a simmer.
5 minutes
9
Return the fried chicken drumsticks to the pot and add the cleaned, thinly sliced mushrooms and fresh or frozen corn; stir gently to incorporate.
2 minutes
10
Reduce heat to low, cover partially, and simmer for 30-35 minutes until the chicken is tender and cooked through and the sauce has thickened.
35 minutes
11
Stir in the thinly sliced green onions and adjust seasoning as needed with additional garlic salt and paprika.
2 minutes
12
Serve the stew over hot cooked long-grain rice or couscous, garnishing with fresh cilantro and arranging sliced tomatoes and lettuce leaves on the side or as a bed beneath the stew.