Tag Archives: Potatoes

Chahohbili-inspired chicken stew

Chicken Stew

Chicken Stew

Where I live, stew and chili season is quite a long one, from about October to about end of April or so. Not really knowing how to make this Georgian dish (ex-USSR Georgia, not southern US Georgia), I searched online and found a few recipes. I got the general idea, but not having an authentic recipe, I didn’t want to attempt it. But the pictures looked so good, that they got me thinking. With that as inspiration, I made a pretty good stew, if I do say so myself.  This certainly hit the spot on a cold and rainy evening.

Ingredients:
Chicken (I used 3 bone-in thighs and 4 legs; season with salt and pepper all over, even under the skin)
1 large onion
3 cloves of garlic, minced
3 peeled tomatoes cut into rounds
4-5 potatoes (I use Yukon Gold)
2-3 red bell peppers cut into bite-sized pieces
2-3 tb of ketchup (or tomato paste)
Beef stock (about 3-3.5 cups total, depending on how much sauce you want and how thick you want it)
Olive oil, salt, pepper, ground cumin, ground chipotle (optional, dash), paprika (a dash), fresh dill

Chicken Stew Cooking

Chicken Stew Cooking

Steps:
1. Saute the onion and when the onion starts to brown a little, add the garlic.
2. Brown the chicken. This won’t cook it, just make it look prettier.
3. Add the peppers and the peeled and sliced tomatoes. Reduce heat to medium. To peel tomatoes, place a small X on the bottom and pour boiling water over the tomatoes. Let them sit in the hot water for a few seconds. This will loosen the skin so you can peel it. Once peeled, slice in rounds.
4. Season everything (salt, freshly ground black pepper, ground cumin, chipotle, and paprika).
5. Add beef stock and ketchup (about 2 cups or so of stock, to start) and let come to a boil. Make sure the ketchup is well mixed and distributed in the pot.
6. Add the potatoes (I cut them up into bite-sized pieces). Let cook on low heat for about 20 minutes. Check the sauce. Add more stock and/or spices if you like. If you like things as they are, let cook another 20 minutes on low heat.
7. At the very end, add dill.

I served it over cilantro rice.  The sauce was great with the rice, the chicken was so tender it was falling off the bone, the veggies and potatoes were good enough to eat on their own.  Which I did the next day.  YUM!  Can’t wait to make this again.

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Beef Stew

When it’s as cold as it is now, I always want something hearty, like a chili or a stew.  Since I made chili on Friday, today was the day to make the stew.

I was looking for an easy and quick stew recipe, but seems like those don’t exist.  But I like a lot of Ina Garten’s recipes, and wanted to try her stew. Here’s the recipe to the original: http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe/index.html

It turns out I can’t really follow directions.  That, and my dutch oven isn’t as big as hers, so I had to make alterations to the original recipe in terms of quantities and herbs (I really dislike rosemary – to me, it makes everything taste like mold).

So here is my version, inspired by Ina Garten’s recipe:

Ingredients:
2 lb of beef
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
2 tablespoons Worcestershire sauce
tomatoes (I used 1 14 oz. can, but if you have fresh ones, that’ll be great too)
Red wine (I used a half bottle of what I had already opened)

Steps:
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. A few hours would be fine too, or even a few days, but not more than 2.

The next day, or in a few days (yes, I was too tired on Friday to cook this in addition to the chili I already had going) preheat the oven to 300 degrees F.

Cut up all the veggies, drain the meat in a colander but save the liquid. Dredge the beef in flour and brown the meat.
In the dutch oven, saute the onions and carrots. Then add mushrooms and potatoes. Cook for about 5 minutes or so until the onions are softened.

Add the browned meat to the veggies. Add the stock and canned tomatoes (I used these ’cause I don’t have any sun-dried ones).

Reduce the wine and sieve it into the dutch oven.

Bring everything to a boil. Once everything is boiling, put the lid on and place into the oven for about 2 hours, or until everything is fork-tender.
Note: I added my own spices: coriander, paprika, bay leaves, and several spice blends (Balti, Chili con Carne, and Southwest) from Penzey’s spices.