Tips for Experienced Cooks
To elevate the flavors in this stew, consider browning the tomato paste with the spices before adding the liquid ingredients. This method deepens the flavor of the tomato paste and spices, creating a richer base for your stew. Additionally, you might want to try using homemade chicken broth instead of store-bought for a more authentic and robust flavor. Finally, experiment with adding a splash of white wine or vinegar to the sauce before the final simmer. The acidity will help balance the rich flavors and add an extra layer of complexity.
Step 1: Brown the chicken
Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 10 minutes. Remove the chicken and set aside.
- 1 tablespoon oil
- 1 lb chicken
Step 2: Sauté the vegetables
In the same pot, add the onion, green and red bell peppers, and garlic. Cook until the vegetables are soft, about 5 minutes.
- 1 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
Step 3: Make the sauce
Add the tomato paste, cumin, oregano, bay leaves, salt, and black pepper. Cook for 1 minute, stirring constantly.
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 4: Simmer the stew
Add the chicken broth and pigeon peas. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- 4 cups chicken broth
- 1 (15 oz) can pigeon peas, drained
Step 5: Cook the rice
Meanwhile, rinse the rice in a fine mesh strainer until the water runs clear. In a separate pot, bring the rice, water, and salt to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
- 1 cup rice
- 2 cups water
- 1/2 teaspoon salt
Step 6: Finish the stew
Return the chicken to the pot with the sauce and simmer for an additional 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 7: Serve
Serve the chicken and sauce over the rice and enjoy!
Meat, Eggs, & Dairy
- 2 pounds chicken thighs
Fresh Produce & Herbs
- 1 whole onion
- 1 whole green bell pepper
- 1 whole red bell pepper
Seasonings & Spices
- 4 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 whole bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1/4 cup vegetable oil
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 can pigeon peas
- 2 cups long-grain rice
- 3 cups water