This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and […]
If you like stew, do I ever have a good recipe for you. This stew is tender, flavorful, and just delicious. But, you see, I’ve never been a stew person. I can’t help it! I don’t like food that’s mushy or slimy. I like food to have a little more substance. But if you’re not like me, this stew is amazing. You can decrease the amount of chicken stock to thicken it even more, or increase it for more of a soup. Either way, this rich chicken stew from Cote D’Ivoire will make your soul sing*.
*Allthoseinflavor assumes no responsibility for how bad the singing may be
2 chicken breasts
8 cloves garlic
6 oz tomato paste (I really wanted to drive the tomato point home)
2 teaspoons cumin
1 bay leaf
1 dried chipotle pepper
2 cups chicken broth
Start with the onion. Peel and slice that,
and then throw it into a Dutch Oven or other heavy, flat bottomed pot.
Mince the garlic,
then throw that in with some olive oil.
Drink some coffee, even though it’s 8:30 PM. I love coffee. To be specific- hot, black, classic coffee. I like it without any bells or whistles or embellishments, which is really uncharacteristic for me! I’m famous for complicating things/being high maintenance. I’m far prouder of that than I should be. The only other coffee I like is iced mochas. That’s mostly because of the chocolate. But I digress.
Slice up the eggplant. Weirdly enough, I only like eggplants in stews!
Slice up the tomatoes,
and throw that and the eggplant into the pot.
Grab the chicken, and slice that up. You can make the chunks as big or as little as you like. Raw chicken REALLY does not photograph well. There’s something about it that makes me feel so squeamish! Raw beef and fish is just peachy, but raw chicken freaks me out. Is there a name for a phobia of raw chicken?
Throw the spices and chicken into the pot with the veggies. You can add another chipotle pepper, or use fresh ones if you want!
Add in the tomato paste and broth,
and stir everything around.
Toss in salt and pepper to taste. You’ll need to add quite a bit of salt, especially if you used unsalted chicken broth. Now just cover the pot with a couple of sheets of aluminum foil
and put the lid on.
Bake it for 1 ½ -2 hours, checking on it in between. When it’s done, serve it with bread, crackers, or on it’s own! Summer is taking it’s own sweet time, so make it soon!
Well. Chicken Week is done. It was a working-week-chicken-week. A good week, to be sure! I had a great time cooking, and I hope these recipes help you in a chickeny pinch!
P.S I had originally intended to extend it to the weekend, but my family was on the verge of mutiny if I made one more thing with chicken in it. Oh, and I never wanted to see a chicken again. So, the end!