There are so many recipes of chicken stew and it all comes down to how you season the chicken and the spices and seasonings you use. Garlic, onion and tomato are usually the basis of my cuisine, which is very common in Brazil, at least in Rio where I come from.
serve 6
What You Need:
2 pounds chicken pieces (washed, dried with paper towel and seasoned with 4 spoons soy sauce)
2 onions diced
4 cloves of garlic pressed
2 cups diced carrots (I used chopped baby carrots this time)
2 cubes chicken bouillon
2 cups water
1 can tomato sauce
canola oil
salt and pepper to taste
salt and pepper to taste
What To Do:
Gather your ingredients.
Put olive oil in a large saucepan and saute the onion and garlic.
Add the chicken and let it cook for 10 minutes, stirring and turning the chicken occasionally.
The chicken will change color and it will finish cooking with the rest of the ingredients so do not worry if the meat is still pink inside.
Add the tomato sauce, the carrots, chicken bouillon and water. Let it boil.
Reduce the heat to low, cover the pan and let it cook for about 25 - 35 minutes or until chicken is tender. Don't overcook or the chicken will be too hard.
Check periodically to assure the water is still covering the chicken so it does not stick to the bottom of the pan.
Suggestion: Serve it with rice and buttered corn
or with rice and 'farofa de cebola', like the picture on the left.
Farofa is made with manioc flour and can be found in some stores/markets that carry South American food/ingredients like the "El Gaucho Meat Market" in Redondo Beach, Los Angeles.
