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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.
Gluten Free Chicken & Vegetable Stew from Feed Your Soul Too
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.
Ingredients
Building the Chicken & Vegetable Stew.
Building the Chicken & Vegetable Stew
Gluten Free Chicken & Vegetable Stew Plated
Hearty Chicken and Mushroom Stew
My Hearty Chicken and Mushroom Stew is a comforting dish that is perfect for the whole family and for entertaining.
Ingredients
- 8 Whole Chicken Breasts Halved vertically
- 2 Whole Leeks sliced
- Bag Carrots rough chop
- 3 Stalks Celery rough chop
- 16 Ounces Cremini Mushrooms
- 3 Sprigs Thyme
- 2 Lb Small Potatoes
- 2 Tsp Salt
- 1 Tbsp Ground Black Pepper
- 3 Cloves Garlic
- 2 Whole Bay Leaves
- 2 Tbsp Gluten Free All Purpose Flour
- 4 Cups Homemade Chicken Stock
- 14.5 Ounces Coconut Milk
- 1 Tbsp Olive Oil
Instructions
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Begin by heating the oil in a Dutch oven on medium high heat. Add the chicken and brown on all sides. Remove from the pot and set aside.
Add in the leeks, carrots and celery and mix well. Add in the salt and pepper and saute for a 4 - 5 minutes. Add the garlic and cook for another minute. Now add the flour and stir to coat cooking for 1 - 2 minutes.
Add in the chicken stock and the bay leaf and thyme sprigs. Mix well and cook for a couple of minutes. Next add in the coconut milk and mix well. Add the chicken back to the pot and nestle in the potatoes. Cover the pot, bring to a boil, and then reduce to a simmer and cook for 45 minutes.
Serve and enjoy!
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