SPICY BRAISED CHICKEN STEW

RECIPE AND PHOTO SUBMITTED BY Laurie Lynard

Spicy Braised Chicken Stew

Submitted by: Laurie Lynard

Ingredients:

3 tbsps pf olive oil

6-8 chicken thighs (I used skinless/boneless) but you can use whatever chicken part you want

1 tbsp. black pepper

1 medium onion, chopped

5 cloves of garlic, minced

2 tbsp. of cumin

1 tbsp. of paprika

1 tbsp. of ground ginger

½ tsp. crushed red pepper

¼ cup of flour

32 ounces of chicken broth

14.5 oz. can of diced tomatoes

3-4 potatoes, peeled and diced

5 carrots, peeled, diced and cut into 1” thick slices

15.5 oz. can of kidney beans, drained

½ cup of fresh chopped or dried parsley flakes

Directions:

In pot, or ninja cooker, heat vegetable oil over medium high heat. Season the chicken thighs with black pepper and a little paprika. Cook chicken about 5 minutes per side or until brown and caramelized. Remove chicken from pot and set aside.

Add onions, garlic, cumin, and ginger, remaining paprika and crushed red pepper. Cook for 1-2 minutes until fragrant, stirring constantly. Add flour and cook for 1-2 minutes stirring pot.

Add chicken broth and diced tomatoes. Whisk to dissolve flour mixture and scrape up the brown bits from the bottom of the pan.

Add potatoes, carrots and beans. Return chicken thighs to pot. Make sure chicken is cover with the liquid in the pot.

Set on low setting for 5-6 hrs.