There is something so comforting with a stew. There is something so nice about the clean up – only ONE POT.Jump to Recipe
So what makes stews, so enjoyable. With the right spices, the flavors can very so much. But I think the most enjoyable aspect of a stew is the variety of ingredients and textures you can put in the pot. I think we all think of stews as more of a winter food. This Chicken Stew Veracruz is quite light and served in a more of a broth.
As I have come to do now, I searched my blog to see what stews I have made in the past. I have made more stews than I realized and quite a variety that would serve all appetites and diets. The first offering is a vegan BUTTER BEAN KALE STEW. Here is another vegan version with an Indian spin – PUMPKIN CURRY CHICKPEA STEW. Staying in Southeast Asia, I have moved to the Korean peninsula with this KIMCHI CHICKEN STEW.
I have so many ingredients in this recipe, it is a little hard to provide a narrative of how I made it. So the key it to build the recipe in layers. I started with blooming spices. I have gotten into the habit of grinding, roasting and blooming my spices to get all of there flavor to come out. The next step is to create the roux by softening onions and adding flour. I should comment that I sauteed the chicken first and picked up the bits on the pan as I added the veggies. Eventually, everything is added and the chicken is returned to the pot to finish cooking in the sauce.
The cast of characters.
The building of the stew.
The Chicken Stew Veracruz plated.
Chicken Stew Verzcruz
A one pot meal full of comfort and flavor. Chicken Stew Veracruz has robust spices and many textures that makes this a complete and satisfying one pot meal.
- 10 Whole Chicken thighs
- 2 Tbsp Olive oil divided
- 1 Tbsp Lemon pepper
- 2 Tsp salt
- 2 Tsp Thyme seeds
- 1 Tsp Cinnamon
- 2 Tsp Ancho Chili Powder
- 1 Tsp Dried basil
- 15 Ounces Tomato sauce
- 29 Ounces Diced tomatoes
- 2 Tbsp Mushroom base
- 1 Cup Vegetable Veracha sauce
- 1 Tbsp Mild Harissa
- 2 Tbsp Pickled jalapenos
- 2 Whole Yellow onions sliced
- 2 Whole Parsnips peeled & rough chop
- 2 Whole Zucchini rough chop
- 2 Whole Zucchini squash rough chop
- 2 Whole Carrots rough chop
- 1 Bunch Cilantro diced
- 3 Cloves Garlic diced
- 1 Bunch Swiss chard rough chop
- 1 Tbsp Gluten free flour
Begin by spicing the chicken with the lemon pepper and salt. Heat 1 Tbsp of olive oil in a Dutch oven. Add the chicken and brown on both sides for 2 – 3 minutes. Remove the chicken and set aside.
Add the remaining oil and heat. Once warm, add the rest of the spices and cook for 1 minute. Add the onions and begin to cook down. After 3 minutes, add the flour. Mix thoroughly. Next, add in the carrots and parsnips. Cook for a couple of minutes. Add the garlic and cook for 1 minute. Add in the tomato sauce, veracha sauce and the diced tomatoes. Simmer for a few minutes. Now layer in the vegetables beginning with zucchini and squash, followed by the remaining vegetables. Add the chicken back in and the herbs. Cover and simmer for 10 minutes.
Serve and enjoy!