Country Captain Chicken Stew (Twisted Soul Cookbook)

Country Captain Chicken Stew (Twisted Soul Cookbook)

Ingredients

STEW

  • 1 (2½- to 3-pound) chicken, cut into 8 pieces
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons duck fat or unsalted butter
  • 3/4 cup chopped celery
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 2 cups chopped tomatoes (3 to 4 medium)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon red pepper flakes
  • 2 tablespoons curry powder
  • 4 sprigs fresh thyme 
  • 1 cup chicken broth
  • 1 (13.5-ounce) can coconut milk
  • ½ cup raisins
  • Salt and freshly ground black pepper 


PEANUT RICE NOODLES

  • 1 tablespoon vegetable oil
  • ½ cup scallions, sliced
  • 1 (8.8-ounce) package rice noodles, cooked according to package directions, tossed in a little vegetable oil to prevent clumping, and chilled for 30 minutes 
  • 1 teaspoon kosher salt
  • ¼ cup chopped cilantro, plus more for garnish 
  • ½ cup toasted peanuts, plus more for garnish

    Directions

    Preheat the oven to 350 degrees F.

    In a large bowl, sprinkle the chicken pieces with the seasoned salt, onion powder, garlic powder, and white pepper. Cover the bowl with plastic wrap and refrigerate for 1 to 3 hours to marinate. 

    In a Dutch oven or heavy-bottomed pot over medium-high heat, melt the duck fat. When hot, add the chicken pieces and cook for 10 to 15 minutes, turning to brown on all sides. Transfer to a platter and set aside.

    Add the celery, onion, peppers, and garlic to the fat remaining in the Dutch oven and cook for 3 to 5 minutes, until the onions are translucent. Add the tomatoes, cinnamon, cardamom, red pepper flakes, and curry powder, stir well to combine, and bring the mixture to a simmer. Return the chicken pieces to the pot, stir in the thyme, broth, coconut milk, and raisins, and season with salt and pepper. Cover, reduce the heat to medium-low, and simmer for 30 to 45 minutes, until the thighs are tender (the thighs usually take the longest to cook) and the sauce has thickened.

    MAKE THE NOODLES: While the chicken is simmering, prepare the noodles. Heat the vegetable oil in a skillet over medium heat and add the scallions and the chilled rice noodles. Cook for 3 to 5 minutes, tossing, until the noodles are heated through. Off heat, add the salt, cilantro, and peanuts and toss to combine.

    To serve, transfer the rice noodles to a wide bowl and ladle the chicken stew over the top. Garnish with additional peanuts and cilantro.

 

Back to blog