Sunday, November 11, 2012

Chicken Stew over Rice

This is a very flavorful stew.  Bold flavors of lime, cumin and turmeric really come through.  The sugar provides a nice touch of sweetness.  If you want a spicy version, add a jalapeno or crushed red pepper flakes along with the bell pepper.  Excellent over rice or noodles.

2 lb. Chicken breast, sliced 1 inch
¼ C. lime juice
1 tsp. Black pepper
1 bell pepper, chopped
4 Garlic cloves, minced
1 Onion, chopped
2 C. chicken stock
3 Tbsp. Worcestershire
2 tsp. Sugar
2 tsp. Dry mustard powder
1 tsp. Turmeric
½ tsp.  Cumin
2 Tbsp. Canola Oil
15 oz. Diced tomatoes

Combine chicken, lime, Worcestershire, sugar, mustard, black pepper, turmeric, cumin, garlic, bell pepper and onion.  Marinate for at least one hour.  Remove chicken from marinade.  Heat oil in skillet over medium heat.  Add chicken and cook until browned.  Remove from the skillet.  Add the marinade to the skillet along with the tomatoes.  Cook until onions and peppers are softened.  Add stock and chicken to skillet.  Bring to a boil then simmer covered for 20 – 30 minutes until chicken is cooked through.  Serve over rice or noodles.