Made Easy
An easy chicken stew receipt made with a stewing hen?
Does anyone have an easy chicken stew receipt made from a stewing hen? I am making a stew for the first time and want to know if i have to cook the chicken first and then debone it or do i make it and serve it with the chicken still on the bones?
chicken stew
Asopao de Pollo
Servings: Makes 6 servings.
Ingredients:
For sofrito
1 1/4 cups coarsely chopped fresh cilantro
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup water
3 garlic cloves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon hot sauce
1/2 teaspoon achiote paste* (sometimes called annatto paste; optional)
For stew
1 (3- to 3 1/2-lb) chicken, cut into 8 serving pieces
2 tablespoons olive oil
1 lb russet (baking) potatoes (about 2)
2 cups water
1 (12-oz) bottle beer (not dark)
1 cup long-grain white rice
3 tablespoons chopped fresh cilantro
Hot sauce to taste
Preparation:
Make sofrito:
Purée all sofrito ingredients in a food processor until smooth.
Marinate chicken and make stew:
Toss chicken with sofrito in a bowl, then marinate, covered and chilled, at least 1 hour.
Remove chicken from sofrito, shaking off excess, and reserve sofrito. Heat oil in a 4- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown chicken in batches without crowding, starting with skin sides down and turning over once, until golden, about 5 minutes per batch. Transfer to a plate.
Meanwhile, peel potatoes and cut into 1/2-inch pieces.
When all of chicken is browned, pour off all but 2 tablespoons fat from pot. Add reserved sofrito to pot and cook over moderate heat, scraping up brown bits, 2 minutes. Add water, beer, potatoes, and rice and simmer, covered, 5 minutes. Add chicken along with any juices accumulated on plate and simmer, covered, until chicken is cooked through and rice is tender, 20 to 25 minutes. Remove from heat and let stand, covered, 5 minutes.
Stir in chopped cilantro. Add salt and hot sauce to taste.
*Available at Latino markets and some supermarkets.
Chicken Stew with Vegetables
2 1/2 pounds chicken, preferably freerange, cut into 8 pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
30 cippolini or pearl onions, peeled
3/4 pound carrots, sliced into 1/2inch rounds
8 small red or white rose potatoes
1 bay leaf
1 cup dry white wine
4 cups chicken stock, preferably homemade
Picada:
2 1/2 ounces whole almonds
3 large cloves garlic
1/2 teaspoon loosely packed saffron threads
Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over mediumhigh heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf.
Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough.
Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through.
hope these help. enjoy.
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