Do you wonder how to get really deep flavors when making a simple recipe? I do. All you need is a whole bunch of spices.
It is my experience that most of us do not use enough spices in our dishes. I should note, that if you are like me, your spices have been in your spice cabinet a little too long. I have so many spices that I love. I cannot possibly use all of them up within a few months. Regardless, I have learned to add more spice. I add spice in different phases of the cooking process as well as using more than a recipe may call for. Being comfortable with spices, and how they impact a dish, gives you enough knowledge to know when to use more spice.
This Gluten Free Chicken & Vegetable Stew is a title that suggests the dish is plain. I added a couple of my favorite spices smoked paprika and lemon pepper. I have written about my love of smoked paprika before but my new favorite spice is lemon pepper. In almost all recipes, I am now substituting it for regular pepper. I do it for two reasons. One the pepper is a little stronger, and two, the lemon really stands out and works so good on so many foods. Tonight, I baked some chicken. I only used ADOBO SEASONING (Mexican salt) and the lemon pepper. My wife and I thought it was awesome. AMAZING! Only two ingredients.
I love stews because most often they are one pot meals. The last stew I made was a ONE POT KIMCHI CHICKEN STEW. The stew was delicious. It had great flavor and fun ingredients. Another recent stew that I really enjoyed was my CHICKEN & SAUSAGE GREEN CURRY STEW. It was spicy! The last stew I want so share is my JAMAICAN JERK CHICKEN STEW. The secret to a spicy dish is it has great flavor the spice only shows up on the back end.
The cast of characters.
Building the Chicken & Vegetable Stew.
Gluten Free Chicken & Vegetable Stew
- 3 Whole Chicken Breasts cubed
- 2 Whole Onions Quartered
- 2 Whole Carrots rough chop
- 2 Whole Shallots sliced
- 3 Stalks Celery rough chop
- 1 Bunch Parsley rough chop
- 2 Lb Potatoes cut in half
- 2 Tsp Salt
- 1 Tbsp Lemon Pepper
- 2 Tsp Cumin
- 2 Tsp Celery Salt
- 2 Tsp Smoked Paprika
- 2 Whole Bay Leaves
- 2 Tbsp Gluten Free Flour
- 6 Cups Chicken Stock
- 1 Tbsp Olive Oil
Begin by heating the oil in a Dutch oven on medium high heat. Add the cubed chicken and brown on all sides. Add in the onions and mix well. Cook for a couple of minutes. Now add the flour and stir to coat.
Next, add in the celery and carrots. Mix well and cook for a couple of minutes. Add the potatoes and also mix well. Pour in all the stock and mix. Cover the pot and let simmer on low heat for 60 minutes. Finish by adding in the chopped parsley. Mix well.
Serve and enjoy!