This here stew, I’d tried it before. I’d gotten the recipe from a website and let me tell you, I did NOT like it. I mean really didn’t like it. I kept trying to add things and it still sorta sucked. But never fear! You shall reap the rewards of my stubbornness. I think most of the problem stemmed from the absolute lack of flavor. Note: If a recipe ever tells you to cover vegetables or stew things etc. with water — use broth instead. Either chicken or vegetable usually will do the trick. Using water does have it’s good points, as there won’t be any added sodium, fat or other nasties; but what you’ll lose in calorie count (or gain…) you’ll make up for in flavor. Trust me. Duh.
Ingredients:
- 2 tbsps extra virgin olive oil
- 2 chicken thighs, raw (you can use more if you prefer, just … some of us can only afford two. Don’t judge me)
- 3 cups either chicken or vegetable broth
- 1 large sweet potato, cut into large but bite-size pieces
- 1 small /medium onion, diced
- 2 large carrots, chopped into coins
- 3 cloves of garlic, finely chopped
- 2 15 oz. cans of white cannellini beans, drained
- 1 tbsp cumin
- 2-3 tbsps chili powder (I used a combination of ancho and chipotle chili powders, but do as you please)
- 2 tsps cocoa powder
- 1 tbsp mango hot pepper sauce (if you don’t want hot, try a sweet pepper jam or jelly — even a mango chutney may work .. but I used an actual mango hot sauce)
- 1 tbsp crushed red pepper flakes (if
you’re a wussdon’t like hot things, omit this) - s&p to taste
Heat olive oil in a big ol’ pot over medium-high heat. Add the onion and cook for about 4 minutes, until it starts to become translucent. Then, add the sweet potatoes, chicken, beans, garlic, carrots, chili powder(s), cocoa, mango pepper sauce, red pepper flakes (if you’re strong), and cumin. Mix all that around. Add in the 3 cups of broth. Stir. If you find you need a little more spice, add a bit more of either the chili powder or pepper sauce. If you need a little less or flavors are too overpowering, add a little water. Cover, and let stew for about 25-30 minutes OR until the potatoes are soft enough to cut with a fork and the chicken is cooked through.
What I usually do is take out the chicken, shred it, and add it back into the pot before the stew is done. You can also just cut it, into either normal or galactic shapes. I don’t know, use your imagination. I just, you know, wouldn’t leave whole chicken thighs in there … And there ya go homies. I garnished this with a little bit of kale for protein, and also because my stupid horrible cilantro plant decided to a) only be useful for about a month (which I’m told is normal and had the same thing happen last year) and b) get eaten by some kind of ugly icky tiny red aphid things. Suck it, cilantro plant. I hope you burn in plant hell (I screamed as I threw it from my balcony).
