Stew with Chicken and Smoked Turkey
Ingredients for a pot of Stew
Fresh pieces of chicken
1 medium size red onions, chopped
1 clove garlic, chopped
1 teaspoon curry (Jamaican, Mexican or African curry preferably)
1 teaspoon dry thyme
1 sprig or stick of fresh rosemary
4 fresh bay leaves
2 large chicken bouillon cubes
1 cup canola oil
Salt to taste (about 1 teaspoon)
2 smoked pieces of turkey (turkey)
6 medium size tomatoes
1/2 cup canola oil
1 red bell pepper
5 dried Ancho chilies also called ‘Poblano’ peppers or ‘Tatase’
1/2 cup of hot Chili peppers for the extra heat (reduce by half, if you are very sensitive to hot peppers)
2 table spoon tomato paste (from a canned tomato paste)
1 medium red onion
1• Heat up two cups of water in a pot large enough to cook the chicken. Season with onions, garlic, curry, thyme, fresh bay leaves, fresh rosemary, bouillon cubes, and 1-teaspoon salt.
2• Add chicken, cover the pot and boil for 15-20 minutes or until you see the oil from the chicken on the surface of the stock.
3• Drain out the chicken and set the stock aside for later.
4• Fry chicken lightly with the canola oil in a skillet or frying pan till golden brown on the outside. This shouldn’t take long; you just want the outside, a little crisp. Alternatively, you can bake the chicken. Remember you don’t want to over cook the chicken because it is still going into the stew.
Note: Cooking time depends on the type of chicken you use. If you get the ‘Game or stewing chicken’ like I did, it will take a little longer than the very soft and plump everyday grocery store chicken. You don’t want to cook the plump chicken for too long , so you don’t have the chicken meat falling off the bone.
1• Pre-soak the dried Ancho chilies (dried ‘tatase’) in a bowl of hot water for about 10 minutes to soften. Wash and cut peppers, half of the red onion into to chunks for the blender or food processor.
2• Remove the inner core of the tomatoes and bell pepper including the seeds. You want as little fluid as possible when blending. Taking out the core and seeds from the tomatoes helps get rid of the tangy flavor ahead of time.
3• Blend the tomatoes, peppers, onion, garlic and Ancho chilies from step 1 and 2 as shown with about 1-cup water. If there is excess water in the tomato and pepper puree, heat the puree in a pot till the excess water evaporates. You want a creamy to pasty consistency.
4• Heat up the canola oil in another pot. Chop and add the rest of the onions and cook for about 15 seconds or till the onions begin to soften and you can perceive the sweet aroma. Don’t burn the onions.
5• Add the tomato paste, stir and cook for 30 seconds. Add the blended tomato and pepper puree, stir and cover the pot half way to allow steam escape. Allow cooking for about 10 minutes but stirring every 2 minutes to avoid the sauce burning.
6• Add chicken, turkey and the chicken stock. Stir and cook for 5 minutes. Taste and add more seasoning as needed (1 bouillon cube, thyme, salt). Remember as the stew cooks, the flavor emerges, so don’t over season the stew.
7• Allow the stew to cook for 15 minutes. Add a little water if it is too thick.