Spicy Chicken Stew
Tired of the same old stews? This spicy chicken stew will have your taste buds jumping right off your tongue!
2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes
Flour
¼ cup canola oil
1 large onion, finely diced
¼ cup red curry paste
5 Thai chiles, stemmed
3 tbsp fish sauce
1 cup chicken broth
½ cup tomato paste
4 red potatoes, cut into 2-inch cubes
1 tbsp minced garlic
Chopped parsley
Dredge chicken in flour. Set aside.
Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.
Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.
Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.
4½ hours
Sprinkle individual serving bowls with chopped parsley and serve warm.