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Surinamese Chicken Stew
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.
đ§ Ingredienser
- 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
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 2 tbsp Fresh cilantro(chopped, for garnish (optional))
- Cooked white rice(for serving)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âAdjust the number of Madame Jeanette peppers to your spice preference.
- âFor a thicker sauce, you can mash some of the cooked chicken or vegetables against the side of the pot.
- âThis stew can be made ahead of time and reheats well.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.