Chicken Stew

This is a perfect stew to make during the in-between time of summer and autumn, when it's getting cold enough that you want to sit down in a pair of warm pajama bottoms with a bowl of hot stew, but still have the last of the fresh basil to finish from the garden. It's that time in Seattle already.


I love stew. Just saying the word can sometimes make me hungry. It connotes something warm, filling, and delicious, a concoction of all the things I like to eat. This is the first time I've ever tried making chicken stew, as I usually go for beef stew, but something about chicken stew called out to me, so I had to make it.


In my mind, I wasn't thinking the stew would have a tomatoey base, but this was a very highly rated recipe by Giada De Laurentiis -- and now I know why. It's fantastic, and hit just the right spot. I used chicken leg quarters instead of breasts as the original recipe called for, and I wasn't sorry at all. The only thing about the recipe is that it calls for fresh basil, which is a bit odd for a stew. Not that it's not good, but basil is a summer herb for most people and stew isn't usually something people crave when the sun's beating down on them during those hot summer months. In the wintertime, unless you have an indoor herb garden you'll probably have to make do with store-bought basil, or simply leave it out.

Chicken Stew (recipe adapted from Giada De Laurentiis)

Ingredients

• 2 tablespoons olive oil
• 3 stalks celery, cut into bite-size pieces
• 1 large carrot, or 2 small, peeled, cut into bite-size pieces
• 1 small onion, chopped
• Salt and black pepper
• 1 14.5oz can chopped tomatoes and diced green chilies
• 2 cups low-sodium chicken broth
• 1/2 cup fresh basil leaves, torn into pieces
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 3 chicken leg quarters, skin on
• 1 15oz can organic kidney beans, drained (rinsed if not organic)

Method

1. Heat the oil in a Dutch oven (or other heavy pot) over medium heat. Add the celery, carrot, and onion and saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste.
2. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken; press to submerge.
3. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken over and stirring the mixture occasionally, about 25 minutes.
4. Using tongs, transfer the chicken to a work surface and cool for 5 minutes. Discard the bay leaf.
5. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
6. Discard the skin and bones from the chicken legs. Shred or cut the chicken into bite-sized pieces. Return the chicken meat to the stew, then bring the stew just to a simmer. Ladle in bowls and serve.

Simple Kimchi Jigae

This is a post I should have made awhile ago -- back in May, to be exact, when I first made the dish.  Actually, if I remember correctly, I made it practically every day for a week, because it was so easy and yummy, and I had the ingredients on hand.



This is probably not the best time to be posting a recipe for a soup/stew, given that many parts of the country seem to be experiencing an autumn heat wave right now, but hey, this will come in handy for when the weather turns cooler, or for those folks who live in colder areas!

The first thing to know about this particular recipe for kimchi jigae is that it's very customizable.  You can use or not use or substitute just about anything... except for the kimchi.  That part is sort of necessary for it to be kimchi jigae.  What I provide below is a super basic recipe for 1 serving that you can adjust to your own taste and requirements.  The kimchi provides all the seasoning the stew requires, but you can get really fancy and use chicken broth instead of water, or add extra salt and pepper, etc.

If you're like me, you bought a huge tub of kimchi during your last trip to the Korean grocery store, because it's the most economical, and it's preserved so it'll last forever, right?  Well, yes and no.  It's like sticking things in the freezer.  It might still be safe to eat 2 years later, but will it taste any good?  The thing with kimchi is that it just keeps fermenting.  And eventually, it gets to a point where it's too fermented, and it doesn't taste good on its own anymore (unless, of course, you are the sort who likes super-fermented kimchi).  When it gets to that point, it's perfect for making kimchi jigae!

Simple Kimchi Jigae

Ingredients

• 1/2 tsp sesame oil
• 2 strips of pork belly, cut into 1-inch pieces
• 1/2 cup packed kimchi, with some juice
• 1/4 tsp crushed garlic
• 1 1/2 -2 cups cold water
• 1/2 cup tofu, cubed
• sliced scallions

Method

1. Heat the sesame oil in a small pot.
2. Add the pork belly and fry until the pieces start to get brown spots.
3. Add the kimchi and garlic, then stir fry everything together for a few minutes.
4. Pour in the water, enough to cover by about 1/2 inch.
5. Add the tofu and bring the soup to a boil.  Simmer for 15 minutes.
6. Garnish with the scallions and serve hot.

White Chicken Chili

I've known of the existence of white chicken chili, peripherally, for years, but had no desire to try it myself, whether homemade or otherwise.  See, I'm a big fan of chili, or what I know of as chili, with ground beef, onion, kidney beans, lots of chili powder (I've even made my own), and tomato sauce (which is what would make it not chili to some folks).  "White" chili held no appeal for me; it sounded so... bland and uninteresting.

Boy, was I ever wrong.

White chicken chili, where have you been all my life?!



Maybe I was lucky to find a really great recipe right off, or maybe all white chicken chili is this delicious.  All I know is that now that it's in my life, I'm never letting it go again!  Like regular chili, this version is easy to make, even if it uses different ingredients.  Reading the recipe, I thought the results would be quite spicy, but in fact it's not.  It's fairly mild, actually.  Lovers of spicy food should use more chilies or include the seeds (I didn't), or use more cayenne than the recipe calls for.  I used leftover chicken from a grocery store rotisserie chicken, Trader Joe's chicken broth and Great Northern beans in the chili, and topped it with a Mexican blend of shredded cheese.

This recipe is also very flexible in that it can be made in both a slow cooker (which is what I did) or on the stovetop.  The former takes 6-12 hours; the latter 20 minutes.  Perfect for if you want to come home to a hot meal, or if you decide to make dinner at the last minute.  How great is that?

White Chicken Chili (adapted from Serious Eats)

Ingredients

• 2 cups chicken broth
• 1 1/2 cups diced, cooked chicken
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 seeded jalapeño pepper, chopped
• 1 15.25oz can corn, undrained
• 1 15oz can white beans (such as cannelloni or Great Northern), undrained
• 1 4oz can chopped green chilies
• 1 tsp olive oil
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano or Italian seasoning
• pinch ground cloves
• pinch cayenne pepper
• grated white (or mixed) cheddar cheese

Method

1. Combine everything into a slow cooker and cook on low for 10-12 hours or on high for 5-6 hours.  If cooking on the stovetop, heat the olive oil.  Saute the onion until soft and translucent.  Add all the other ingredients and simmer for about 20 minutes.
2. Spoon chili into bowls and top with as much or as little cheese as desired.