Spicy Summer Stew

Today, I'm excited to share a heartwarming recipe perfectly suited for summer. It's easy to prepare and offers a delightful mix of flavors and textures that meld beautifully. But let's not linger too much and let me tell you what you need to do in order to prepare this delicious Spicy Summer Stew.

Here's how you can create this flavorful dish in your own kitchen.

Instructions:

• ‍Marinate the chicken: cut your boneless chicken thighs in bite-sized pices and place them in a bowl with 10 ml rum, 1 tsp paprika, 1 tsp garlic powder, 1 tbsp lemon juice, and salt and pepper to taste.

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• Place a lid and let it chill for at least 1 hour. ‍
• Roasting Peppers: Begin by roasting your red peppers and chili. You can do this on a stove, grill, or in an oven to 200°C (400°F). Roast until the skins are charred and blistered, about 10-15 minutes, turning every few minutes. 
• Once roasted, transfer the peppers to a bowl, add some salt, cover them with aluminium foil, and let them rest for about 10 minutes. This makes the skins easier to peel. 
• Peel off the skins and discard them along with the seeds.‍
• Prepare the Pepper Paste: In a blender, combine the peeled roasted peppers and chili with the half and half and tomato paste. Blend until the mixture is completely smooth. This paste will be used later to add creaminess and flavor to the stew.‍
• Brown the Chicken: With all the ingredients prepared it's time to start cooking. So, heat the olive oil over medium-high heat in a large pan or Dutch oven. Add the marinated chicken thighs and sear them until they are well browned on each side, about 4 minutes per side. Remove the chicken and set aside.‍
• Sauté Vegetables: In the same pan, reduce the heat to medium. Add the diced onion and garlic, and sauté until they are translucent and beginning to soften, about 3-5 minutes.
• Then add the quartered potatoes and cook, stirring occasionally, until they start to take on a bit of color, about 5-7 minutes.‍
• Cook the Stew: Return the chicken thighs to the pan. Pour in the chicken broth, ensuring it covers most ingredients.

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• Increase the heat to bring the mixture to a boil, then cover with a lid and reduce the heat to maintain a gentle simmer. 
• Let the stew cook for about 15 minutes or until the chicken and potatoes are nearly cooked through.‍
• Add Remaining Ingredients: Stir in the sliced zucchini and baby spinach.

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• The spinach will wilt, and the zucchini should soften slightly but retain some texture.‍
• Finishing with Pepper Paste: Pour the prepared pepper paste into the pan, stirring well to integrate. 

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• Continue to simmer the stew for another 5-10 minutes, allowing the zucchini to cook through and the flavors to meld together. The stew should have a creamy consistency but not too thick.‍
• Final Seasoning: Taste and adjust the seasoning with additional salt, pepper, and paprika as needed.‍
• Serve: Plate the stew, drizzle some olive oil and garnish it with chives or green onions, and fresh chili. Serve it with a side of crusty bread or over a bed of fluffy rice to soak up the creamy, spicy sauce.

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Why These Ingredients?

This stew blends rich, succulent chicken thighs with vibrant vegetables and bold spices. On the other hand, the marinade for the chicken introduces depth and complexity, while the vegetables contribute freshness and texture. 

Nutrient-wise, this dish offers a good balance of protein, fiber, and essential vitamins, making it a wholesome choice for an easy, healthy chicken recipe.

Frequently Asked Questions

Here are some common queries about chicken thighs and this recipe:

Q: Are chicken thighs high in cholesterol? 

A: Yes, but when eaten in moderation, they fit well within a balanced diet.

Q: Are chicken thighs good for weight loss? 

A: They can be beneficial due to their higher protein and fat content, which may aid in satiety.

Q: Are chicken thighs unhealthy? 

A: No, they provide valuable nutrients, though they are higher in fat than chicken breasts.

Q: Can chicken thighs be pink? 

A: Yes, near the bone, even when fully cooked.

Q: How many chicken thighs in a pound? 

A: Typically, four to five bone-in thighs or three to four boneless.

Conclusion

Enjoy creating and tasting this Summer Spicy Stew! It really is a delightful recipe that captures the essence of summer and comfort in one dish. Please check out the video below and don't forget to subscribe to our Youtube channel for more delicious content. Happy cooking!