Recipe: Antillian Chicken Stew (4 persons)

Antillian Chicken Stew (4 persons)

I’m a big fans of stews in general. I usually make my stews using the exact scientific method of throwing random ingredients and spices together in the biggest pot I have and try not to be too surprised when it comes out good. But for the sake of thoroughness I decided to share the recipe for chicken stew given to me by the ghost of my great-grandmother.

 

Ingredient List:

4 whole chicken legs (kippenbouten in Dutch)

3 tablespoons of vegetable oil

1 onion (diced)

1 tomato (diced)

1 bell pepper/paprika (diced)

2 cloves of garlic (diced)

1 block of chicken broth powder (bouillon in Dutch)

1.5 teaspoon of yellow mustard

1 teaspoon of yellow curry powder

1 tablespoon of tomato paste

1 tablespoon soy sauce (I use ketjap manis)

1 cup of water

 

Method:

  1. Strip the skin off the chicken.
  2. Put the chicken in a large pot and add all the ingredient except for the tomato paste over a medium heat. Keep stirring for the first 5-10 minutes as you want all the ingredients to mix well. Let it cook for another 10 minutes before adding the tomato paste.
  3. Add the tomato paste and let the sauce reduce to a desired consistency. I prefer it thick.

I personally like it with rice but you can also eat it with potatoes or bread. If you like having some starch in your stew feel free to add potatoes.

 

Whole dish (without potatoes/bread) Per person
Kcal 1460 365
Protein 80g 20g
Carbs 44g 11g
Fat 110g 27g
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Posted on April 14, 2017, in Recipes. Bookmark the permalink. Leave a comment.

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