Surinamese Chicken Stew

Name: Surinamese Chicken Stew
Prep time: PT20 minutes
Cook time: PT1 hour
Total time: PT1 hour 20 minutes
Yield: 4
Cuisine: Suriname
Ingredients: 1000 g Chicken thighs or drumsticks (bone-in or boneless, cut into pieces); 2 tbsp Vegetable oil; 2 medium Onions (finely chopped); 4 cloves Garlic cloves (minced); 1 tbsp Ginger (freshly grated); 2 medium Tomatoes (diced); 2 tbsp Tomato paste; 2 tbsp Curry powder (Surinamese style); 1 tsp Cumin powder; 0.5 tsp Turmeric powder; 1 tsp Garam masala; 1 whole Madame Jeanette pepper (or Scotch bonnet, pierced for extra heat, or left whole for mildness); 1 cube Chicken stock cube; 1.5 cup Water; undefined undefined Salt (to taste); undefined undefined Black pepper (freshly ground, to taste); 2 tbsp Fresh cilantro (chopped, for garnish (optional)); undefined undefined Cooked white rice (for serving)

Kipstoofpot

A flavorful and tender chicken stew, often simmered with aromatic spices, vegetables like tomatoes and onions, and sometimes a touch of sweetness. It's a comforting dish that showcases the diverse culinary influences in Suriname, typically served with rice.

準備時間20 minutes

調理時間1 hour

合計時間1 hour 20 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes.
2
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
3
Stir in the curry powder, cumin, turmeric, and garam masala. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4
Add the diced tomatoes and tomato paste. Cook for another 2 minutes, stirring to combine.
5
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for about 5 minutes until the chicken begins to brown slightly.
6
Add the whole Madame Jeanette pepper (pierced if you want more heat), chicken stock cube, and water. Stir everything well to combine. Season with salt and black pepper to taste.
7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the chicken is fully cooked and tender.
8
Remove the Madame Jeanette pepper before serving. Taste and adjust seasoning if necessary.
9
Garnish with fresh cilantro, if desired. Serve hot with cooked white rice.

調理履歴を記録する

💡 プロのコツ

✓Adjust the number of Madame Jeanette peppers to your spice preference.
✓For a thicker sauce, you can mash some of the cooked chicken or vegetables against the side of the pot.
✓This stew can be made ahead of time and reheats well.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like potatoes (cubed), carrots, or green beans.
For a richer flavor, use coconut milk instead of water for the last 15-20 minutes of simmering.