Are you looking for a unique and flavorful twist on classic chicken stew? Look no further than this Pickled Chicken Stew recipe! This dish masterfully blends the savory comfort of a hearty stew with the tangy zest of pickled ingredients, creating a complex and surprisingly refreshing culinary experience. Forget bland and boring – this recipe is bursting with layers of flavor, from the tender chicken simmered in a rich broth to the bright acidity of the pickles that add an unexpected depth. It’s a perfect meal for a chilly evening, equally satisfying for a weeknight dinner or a special occasion.
The magic lies in the carefully balanced combination of sweet, sour, and savory elements. This recipe utilizes readily available ingredients, making it surprisingly easy to prepare even for novice cooks. Ready to dive into the deliciousness? Let’s get started with the step-by-step instructions that will guide you through creating this unforgettable Pickled Chicken Stew.
Tools Needed
- Saucepan
- Blender
- Griddle
- Knife
- Cutting board
Ingredients
- Chicken legs and thighs (skin removed): 8 pieces
- Bell peppers (any color): 2
- Anaheim chilies: 2
- Carrots: 1
- Serrano chili: 1
- Tomatoes: 7
- Onion: 1
- Serrano chilies in vinegar: 6
- Olive oil: 2 tablespoons
- Butter: ½ stick
- Ground black pepper: to taste
- Garlic: 7 cloves
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Paprika powder: null
- Salt: to taste
Step-by-Step Instructions
Step 1. Prepare Ingredients & Season Chicken
- Roast the chilies on a griddle until well-browned on both sides. Peel and cut into strips.
- tomatoes, onions, green chilies, serrano chili, carrots, and peppers.
- Season the chicken with salt, pepper, and thyme. Mix well.
Step 2. Sauté and Build the Stew
- Heat butter and olive oil in a saucepan. Add minced garlic and sauté until fragrant.
- Add the seasoned chicken to the saucepan and brown on both sides. Add paprika powder.
- Remove the browned chicken from the saucepan. In the remaining fat, sauté the onions for 4 minutes. Then add the chilies, peppers, and carrots; sauté for another 6 minutes.
- Add the roasted chilies and bay leaf to the vegetables. Return the chicken to the pan.
Step 3. Blend Sauce & Simmer
- In a blender, combine tomatoes, chilies in vinegar, thyme, and garlic. Blend until smooth.
- Pour the blended sauce over the chicken and vegetables. Bring to a boil, then reduce heat and simmer for 10 minutes, adding salt to taste.
- Continue to simmer for another 5 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 4. Serve
- Serve hot with corn tortillas.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- The secret to this recipe is the sauce made with chilies in vinegar, which gives it a rich flavor.
- Make sure to brown the chicken well on both sides to seal in the juices.
Nutrition
- N/A
FAQs
1. Can I use different types of pickles in this recipe?
Absolutely! Experiment with dill pickles, bread and butter pickles, or even kimchi for a unique twist. The flavor will change, but it will still be delicious.
2. How can I make this recipe spicier?
Add a pinch of red pepper flakes or a diced jalapeño to the stew while it simmers. You can also use a spicier type of pickle, if desired.
This Pickled Chicken Stew recipe offers a delightful departure from traditional chicken stew, showcasing the unexpected harmony of savory and tangy flavors. Enjoy the satisfying warmth and unique taste this recipe provides, perfect for sharing with family and friends. Now get cooking and savor every delicious bite!