Saturday, February 26, 2011

Chicken and Peppers Stew

Some like it hot! Lord knows I do. And this multi-layered flavored stew is going to start out sweet and end with fire on your tongue...but the kind of fire that keeps you dipping back into the pot. The subtle Caribbean flavors melded with a touch of the Phillipines and a dash of La France....makes me want to say Salamat Po Gracias Adios Bon vie bon!

Pepper Chicken Stew

1 whole chicken cut up
1 Poblano chili pepper sliced
3 cherry chili peppers diced
2 jalapeno peppers diced
1 Sweet Red Bell Pepper sliced
1 tbsp sliced fresh ginger
1/2 large red onion diced
1/2 cup diced basil
4 to 6 red potatoes cubed
4 cups red wine
2 cups green beans
4 limes
Dash of red wine vinegar

The lovely thing about stews is that they are 1) delicious and 2) easy to make. First, in just a little bit of olive oil, sautee the ginger, onions, and hot peppers for about three minutes. This unlocks their flavors and sets the tone for the rest of the dish. Once this is done add all of the rest of the ingredients to the pot.

Cook on high heat until the stew starts to simmer, and then cover it, reduce the heat to low, and let it stew for an hour to an hour and a half. The longer you can resist the pot, the better it is going to taste.

Serve it as a stand alone dish or with rice. This pot of stew will feed 10 people at one time or a family of four for several meals. The entire cost of this meal is $10-$12 depending on the price of the chicken.

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