Old School Chicken Stew
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 326.7
- Total Fat: 15.5 g
- Cholesterol: 158.3 mg
- Sodium: 1,716.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.4 g
- Protein: 38.0 g
View full nutritional breakdown of Old School Chicken Stew calories by ingredient
Introduction
Same as the other but with chicken! Also more accurate nutrition measurements I think. Instead of guessing I measured my pot and how far the food came up in it and calculated the volume of a cylinder. Same as the other but with chicken! Also more accurate nutrition measurements I think. Instead of guessing I measured my pot and how far the food came up in it and calculated the volume of a cylinder.Number of Servings: 9
Ingredients
-
60 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH)
20 pepper Hot Chili Peppers
28 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
4 tbsp Cider Vinegar
25 clove Garlic
1 tbsp Oregano, ground
2 tbsp Cumin seed
1 serving Star Anise Seed Pod (1 ea) (by JWHITE03)
1 tbsp Coriander seed
2 tbsp Salt
3 cup (8 fl oz) Water, tap
.125 cup Tomato Paste
Tips
It's surprisingly hard to get it as hot as I want it. I'll have to try a different blend with the next batch.
Directions
Get a bunch of dried peppers. Seed them. Crunch and tear them up. Stick them in a vessel and cover with boiling water. Let sit for an hour.
Cut up chicken thighs into small pieces.
Dump peppers and some to all of the soaking liquid in a blender. Add your garlic and oregano. You should use 'fresh' but 'fresh' wasn't on the ingredient list. Add the salt. Grind the cumin, coriander, star anise, and cinnamon and dump those in, too. Also add the vinegar
Blend until smooth.
Pour over the chicken and let sit for 24 hours. Preferably in the refrigerator.
Dump into a cast iron post and bake at 300°F for four hours.
Serve, save, whatever. I like it with tortillas. Though when I run out of those I'm going to try cooking up some posole.
Serving Size: Makes nine 9 12 fl. oz. servings. (That's a cup and a half.)
Number of Servings: 9
Recipe submitted by SparkPeople user AZURE_ALBURAQ.
Cut up chicken thighs into small pieces.
Dump peppers and some to all of the soaking liquid in a blender. Add your garlic and oregano. You should use 'fresh' but 'fresh' wasn't on the ingredient list. Add the salt. Grind the cumin, coriander, star anise, and cinnamon and dump those in, too. Also add the vinegar
Blend until smooth.
Pour over the chicken and let sit for 24 hours. Preferably in the refrigerator.
Dump into a cast iron post and bake at 300°F for four hours.
Serve, save, whatever. I like it with tortillas. Though when I run out of those I'm going to try cooking up some posole.
Serving Size: Makes nine 9 12 fl. oz. servings. (That's a cup and a half.)
Number of Servings: 9
Recipe submitted by SparkPeople user AZURE_ALBURAQ.