Super easy tomato, beer, chipotle chicken stew recipe in a claypot

chicken_beer_stew_in_claypot

“Quick I needed a no fuse main course for a casual gathering!” Almost embarrassed to post but its so easy and a very popular comfort food.

Spicy chicken beer stew in a clay pot from chamba

Ingredients

Chicken legs and thighs

2 onions chopped

2 green peppers chopped

4 cloves of garlic chopped

1/2 a lg can of fire roasted chopped tomatoes

2 to 4 chopped chipotle peppers from a can

3 T Cilantro

1 T Chili Powder

Salt and Pepper

Can or bottle of beer

Start with a Stove to Table Cooking Pot – trusty oval clay Chamba pot that cooks perfectly and looks great for serving.

No Thought Basics – 2 small chopped onions, 2 chopped green pepper and 4 chopped cloves of garlic all roasting in 2T of olive oil.

Need for Meat -  Quick defrost a package of good value chicken thighs and legs you hopefully have in the freezer.

Flavor -  half a big can of chopped Fire Roasted Tomatoes, 2 to 4  Chipotle Peppers from a can with about 2T of Adobe sauce (gives a big kick to the dish… make to taste) , 3 T of chopped cilantro leaves and stems, 1 t pepper, 1 T salt and 1 T Chili powder.

Novelty – men seem to always like it when you say there is beer in the dish, so dug out that can of Tecate (any beer will do) from the back of the Fridge and hence the Mexican favor flair. Add half the can of beer to the pot and drink the other half while you cook and chop… Ole.

Relax – Put the combination on low, covered for about an hour, stirring occasionally and you will have a tasty, filling, and spicy dish that is good with beans and/or rice, over pasta, with fries, couscous, pearl couscous, boiled potatoes… any starchy side dish should do.

Clay pot Bean and Chorizo Stew with Sage & Cheese Coutons

chorizo_bean_stew_madeina_claypot

Chorizo Bean Stew made in a Claypot

The Stew – serves four

2 T olive oil

1 medium onion chopped fine

4 medium size peeled carrots chopped into small bite size pieces

1 good size parsnip chopped into small bite size pieces

4 C of chicken broth

2 Cans of rinsed Beans – Pintos or your choice

4 slender long links sliced of a spicy chorizo – like Chistorra of Despana Brand Foods. Thicker chorizo could be used just cut up into small bite size pieces.

1/2 t ground smoky paprika

1 sprig of fresh rosemary

1 dried pepper like a Nora pepper – looking for a pepper with a smoky quality

Salt and Pepper to taste

For the Coutons

1/8 C of olive oil

1 large clove of garlic minced

6 large fresh sage leaves

3 slices of bread cut into bite size pieces – sourdough, whole grain work well

1/8 C of grated hard Spanish cheese like a Machego

40 mins to prepare – stove to table.

In your clay pot heat the olive oil with the onions and saute to trasparent. I used a Chilean Pomaireware or you could use a Chamba soup pot, an Emile Henry Crockpot, any heavy ample soup pot.

Chorizo Bean Stew in a Clay Chilean cooking pot

Next add the cut up vegetables and chorizo, sauté for a minute more then add the broth, rosemary, paprika. Take half of one of the cans of rinsed beans and put in a heavy bowl and slightly mash the beans and add to the broth and vegetables. Cook the mixture until the vegetables are tender and then add the remaining beans and continue to simmer. Feel free to add more broth/water to get your preferred consistency.

While the soup is simmering make the coutons.

claypot crispy fresh sage leaves

Heat the olive oil and chopped garlic in a open clay pan. I used a small oval casserole. When the olive oil gets hot add the full sage leaves to the oil and crisp.

The garlic should be roasting but not getting brown. Remove and drain the crisped sage leaves on a paper towel and put in the pieces of bread to toast in the garlic olive oil.

Coutons with sage and garlic

When the bread is nicely toasted drain on the same paper towel as the sage. Remove from heat and drain out the excess olive oil from the clay casserole and return the coutons to casserole, sprinkle with grated cheese and top with the crispy sage leaves.

Take the soup and coutons in their respective clay cooking pots right to the table nice and hot. Serve the soupy stew in wide mouth bowls with a few of the cheese coutons floating on top.

Great cold weather dish with wine or beer. Add a wild green salad and have a very filling meal.

Spicy Paprika Chicken Stew

paprika stew video

I like to think of this Paprika Chicken Stew as a comfort food for Spice lovers.This Spicy Paprika Chicken Stew was featured on the Dish Reality TV show Webisode #1 http://www.ellenandashleytv.com so if you would like to see my kitchen, meet the fabulous Ellen Gafney and Ashley Wood and watch this dish being made along with a Carrot Almond Soup and Goat Cheese tart please watch.

Gently roasted paprika and garlic are the key to the sauce and flavors in this main meat dish.

5 Tablespoon of Olive Oil

1 lb of skinless chicken breast and thighs but in bit size pieces.

3 to 4 Tablespoons of Hot Hungarian Paprika

1 teaspoon of salt and pepper

Chicken Broth 1 large onion chopped1 green pepper, half chopped fine and the other half in bite size chunks.1 red or yellow pepper, half chopped fine and the other half in bite size chunks.2 Tablespoons of flour

2 teaspoons of butter

In 2 Tablespoons of olive oil, saute over medium heat for about 5 min a lb of skinless and boneless chicken breasts and thighs cut into 1.5 inch pieces. A heated clay pot on the stove does this very nicely. Lighty brown all around and add 3 Tablespoons of Hot Hungarian Paprika (key ingredient) . Turn and coat the pieces of chicken in the paprika allowing the paprika to lightly toast in the olive oil. Add half a teaspoon of cayenne if you really like it spicy. Gently squeeze out the soft garlic meat of a roasted full head of garlic (chopped garlic can be substituted)  into the pan of sauteing chicken and paprika. Cook for about 4 min more, add another Tablespoon of olive oil heat for a min or two and then sift or sprinkly over the chicken about 2 Tablespoons of flour, cook for couple minutes more to get the flour blended and heated and set aside, covered to keep the moisture and flavor steaming in. The heat in the clay pan will keep cooking the contents of the pot slowly, so you might want to lightly stir once or twice.

In another pan… preferably a clay cooking pot because I love what it does for breaking down the vegetables softly and the clay works to make a very velvety  sauce, saute 1 chopped onion in 2  Tablespoons of oil. Saute slowly and let the onion completely break down to you have a caramely like sauce, you can speed this step up but the more you cook the onions the more complex the flavors of your dish will be. Chop finally half a red and half a green pepper. Cut the other half of each of the peppers in to medium chunks. We will save the chunks to add later. Combine with the cooked onions a half of the finely chopped green/red pepper mix and continue to saute. You will want to let these pepper onion ingredients get very soft. They are going to be a part of the smooth part of your paprika sauce.  Cook for about 10 min, more covered… longer time, slower the cook, lower the heat the better. Patience makes a great stew particularly in a clay pot. Add 2 cups of chicken broth and the chicken mixture, the larger green and red pepper chunks. 1 teaspoon of salt and black pepper.  Cover and simmer for 20 min. or as mentioned before Long, Slow, Low. In the last couple of minutes of cooking add 2 teaspoons of butter to add a nice gloss and flavor.

Vegeta (not recommended because of MSG content) can be used to give it a quick jolt of flavor and is a staple in many Slavik homes.

Serve immediately or reheat later. This recipe can be made and refridgerated a day in advance allowing the flavors to really develop.

Rice is my personal favorite side dish for this stew or boiled potatos could also be served to compliment this spicy chicken stew well.

Visit Ellen and Ashley’s website http://www.ellenandashleytv.com/

 

Drunken Paprika Beef Stew

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Strong, powerful sauce for over pasta or rice.  Not a gentle sauce kind of recipe but great when a pepper head is seeking a strong beefy pepper fix.

1/2 C Red Wine

1 lg onion chopped med fine

2 T Olive Oil

1.25 lbs of Sirloin cut in bite size pieces

7 Cloves of Garlic Pressed

1 t of flour

1 t of Balsamic Vinegar

1 dried Mulatto Pepper dried with stem and membrane removed then crushed

3 T fof Dried Hot Hungarian Papika

juice of half a Lime

1/2 C of water

Sauted the onions in Olive Oil slowly over medium low heat, stirring regularly, dropping heat to low as they get translucent and limp, deglaze the pan with quarter portions of the wine, slowly cook the onions… longer the better…even up to an hour if you are patient and can watch to make sure the onions don’t burn. Add meat and crushed garlic to the onion, wine mixture. Continue to saute and brown the meat, garlic, wine mixture, coat meat with paprika and flour, saute briefly, then add the Vinegar, lime juice, water and crushed pepper.

Add water if necessary to keep a a nice considence to the stew. Depending on how tight the lid of the your clay pot will determine how much water you will want to add. This is a very thick, dense stew, kind of like a mole. Great when you are in the mood for a pepper punch of flavor.

Serve over bow noodles or pasta of your choice.

 

Please share your favorite recipes and experience cooking with clay cookware from around the world.