I love making chicken stew! And every time I make it, it is a little different. It's always a tomato and stock base alternating latin, moroccan and mediterranean flavors. Tonight I made it with mushrooms, carrots, green squash and olives. Got all the veggies from the farmer's market. Molly liked it but of course rejected the squash. However, she ate the sauteed broccolini that I made for a side. Go figure. Veggies are a challenge for the mo-ster.
Here's the recipe, its for a large pot. I love leftovers.
6-8 chicken thighs or 1 chicken cut up in 8-10 pieces
1 can san marzano tomatoes hand crushed, use the puree they sit in too
chicken stock (use more for a thinner stew, less for thicker)
any herbs and seasonings you like (use coriander, cumin and paprika for morrocan style)
any veggies you like
brown chicken, add onion garlic, add seasonings and herbs, add tomato, add long cook veggies, simmer for half hour, add quick cook veggies, simmer until chicken almost falls off bone
Serve with rice, cous cous or noodles....