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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Spicy Chicken Stew

Allergens named in the ingredients: Gluten, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes
  • Flour
  • ¼ cup canola oil
  • 1 large onion, finely diced
  • ¼ cup red curry paste
  • 5 Thai chiles, stemmed
  • 3 tbsp fish sauce
  • 1 cup chicken broth
  • ½ cup tomato paste
  • 4 red potatoes, cut into 2-inch cubes
  • 1 tbsp minced garlic
  • Chopped parsley

Method

  1. Dredge chicken in flour. Set aside.
  2. Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.
  3. Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.
  4. Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.
  5. Sprinkle individual serving bowls with chopped parsley and serve warm.