The inspiration for this Tamarind Chicken Stew is two things: first, I bought a big bottle of tamarind paste and have been looking for an opportunity to use it. Two, it is winter and comfort food is in. One of things that is so great about a stew is you can put almost anything in it. Pick vegetables you would like. It is also gives you the opportunity to use only one pot. I love my Dutch Oven. It is the perfect kitchen pot for one pot meals. I am not sure how many quarts my Dutch oven is but you can see it holds a lot.
I have made quite a number of one pot, using my Dutch oven, meals including this VEGAN CHILI, this HEALTHY CHICKEN BIRYANI, and this MEXICAN RICE WITH FLAKED SALMON. Note, that these recipes include a vegan version and dishes with chicken and salmon. Note further that these dishes cross the globe from Mexico to India. Does this make my Dutch oven multi-cultural? If you would like to find a DUTCH OVEN click on the link (I am just sharing – I do not get anything).
The Tamarind Chicken Stew comes together pretty easily. There is a little bit of chopping but I am used to the extra chopping. The chicken is dusted in arrowroot starch (gluten free flour alternative) and browned in the pot. The chicken is removed, and then, the vegetables are layered in. The veggies will pick up all the good flavor left on the bottom of the pan from the chicken. Once all the ingredients are combined, the recipe is slow cooked enabling all the flavors to meld and the chicken to become super tender.
The cast of characters.
The prepping of the chicken.
The building of the stew.
The Tamarind Chicken Stew plated.
Tamarind Chicken Stew
- 8 Whole Chicken thighs
- 2 Tbsp Arrowroot Starch
- 2 Whole Onions sliced
- 1 Head Broccoli cut into florets
- 3 Whole Carrots peeled and chopped
- 2 Stalks Celery rough chopped
- 4 Cloves Garlic minced
- 2 Inches Ginger peeled and diced
- 2 Inches Turmeric roots peeled and diced
- 3 Stalks Lemongrass
- 1 Head Baby Bok Choy rough chopped
- 2 Tbsp Tamarind Paste
- 3 Tbsp Gluten free soy sauce
- 2 Tbsp Worcestershire Sauce
- 3 Whole Thai Chilies
- 2 Ounces Fresh Mint rough chopped
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Cups Vegetable Stock
- 2 Cups Rice
- 2 Tbsp Olive Oil divided
Make the rice according to the box/bag instructions.
Cut the chicken into 1 inch cubes, season and dredge with the arrowroot starch.
Heat 1 tbsp olive oil in a Dutch oven over high heat. Working in batches, cook the chicken until browned on all sides. Remove with a slotted spoon and set aside.
Reduce heat to medium, add the remaining olive oil and add the onion and stir for 3 minutes or until soft.
Add the carrots, garlic, ginger, lemongrass, fresh turmeric and chilies, and cook for 2 minutes. Add in the soy sauce, worcestershire sauce and simmer. Add the remaining vegetables one by one except for the broccoli.
Return the chicken to the pan, . Add the tamarind and vegetable stock and bring to the boil.
Reduce heat to low, cover and simmer for 90 minutes or until the chicken is tender. Add the broccoli florets and cook for 30 minutes. Remove the lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.
Loosely adapted from https://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew