With winter fast approaching and the days growing shorter, I often find myself craving something bright and sunny, and yet the cooler weather outside warrants something richer. This vibrant stew fits the bill with a burst of sunny colors and bright flavors that take you back to summer, but with big chunks of chicken in a hearty sauce that will also keep you warm and satisfied.
Although the name may sound spicy, this stew is about as mild as they come. Thats because the peppers used are paprika and bell peppers. While most people think of peppers as a way to add heat, in many cultures, peppers are added to bring sweetness to a dish.
In this dish, the peppers together with the tomatoes contribute fruity notes and a sweet and sour taste that plays nicely with the savory chicken. The best part of using chicken over another meat such as beef is that it cooks tender much faster. With a few tablespoons of tomato paste, this stew tastes like its been simmering for hours, when all it takes is a few minutes of browning, a few minutes of caramelizing, and about ten minutes of simmering.
Pepper Chicken Stew
- 500 grams (17.6 ounces) chicken thighs, cut into 2-inch pieces
- 1 tablespoons flour
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, (10 grams / 0.35 ounces) minced
- 1 onion, (170 grams / 6 ounces) diced
- 1 red bell pepper, (150 grams / 5.3 ounces) cut into 1-inch squares
- 1 yellow bell pepper, (150 grams 5.3 ounces) cut into 1-inch squares
- 1 tablespoon sweet paprika
- 400 grams (14.1 ounces) stewed tomatoes, pureed
- 2 tablespoons tomato paste
- ½ teaspoon salt
- flat-leaf parsley for garnish
- Generously salt and pepper the thighs and then dust with the flour.
- Heat a saute pan over medium high heat until hot and then add the olive oil. Swirl to coat and then add the chicken. Fry on one side until browned and then flip.
- Brown the second side and then transfer the chicken to a bowl.
- Add the garlic and onion and saute until tender and starting to brown.
- Add the bell peppers and continue sauteing until the peppers are bright in color and beginning to soften.
- Add the paprika and saute until very fragrant.
- Return the chicken to the pan along with the stewed tomatoes, salt and tomato paste.
- Simmer for 10-15 minutes or until the chicken is cooked through and the bell peppers are tender.
- Taste, and add more salt if needed.
- Garnish with chopped parsley.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.