Even though we’d all like to think of spring being just around the corner, there is no hiding the fact that we are smack dab in the middle of winter. Even here in the Seattle area we have snow/freezing rain forecasted for the next three days.
Right about now we are getting a little bored with the same old comfort foods to warm up. Which is silly because there are so many options for making soups and stews. Generally it just takes thinking outside of the box with the spices.
This stew is really versatile. You can serve it as is with some toasted french bread slices or scoop good size portions over rice or rice noodles. Now that you filled up the freezer with some portions you have multiple meal ideas.
- 2 tsp allspice
- 1 handful of fresh thyme leaves
- 2 tsp tamarind paste
- 1 (2 in.) piece of ginger, peeled and chopped
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp canola oil
- 4 boneless, skinless chicken breasts cut into pieces
- 1 tbsp flour
- 5 cups of chicken broth
- 4 bell peppers, seeds removed and chopped
- 5 tomatoes, peeled and chopped
- 1 medium onion, chopped
- Place the allspice, thyme, tamarind paste, ginger, salt and pepper into the food processor.
- Process until it turns into a paste.
- Add a little oil to the paste and process until the oil is blended in well.
- Pour the mixture into a zip lock bag.
- Add the chicken, close the bag and press the mixture over the chicken well.
- Marinate for 30 minutes to overnight.
- Place the remaining oil into an oven proof cast iron Dutch oven.
- Add the chicken and cook for medium heat 10 minutes or until the chicken is browned on all sides.
- Sprinkle the flour over the chicken and add just a little bit of the broth.
- Stir to moisten the flour and remove any of the brown bits from the pan bottom.
- Add the remaining broth and stir until the flour has dissolved.
- Stir in the peppers, onions and tomatoes and bring the mixture to a boil.
- Reduce the heat to low and simmer 30 minutes or until the sauce thickens a little.
- Let the mixture cool completely before storing in freezer containers.
- Freeze for up to 3 months.
- To serve allow the stew to defrost in the refrigerator overnight.
- Heat the stew in a pan over low heat for 20 minutes or until heated through.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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