A Spicy Chicken Stew Recipe

This spicy chicken stew recipe will give you a new and interesting twist on a staple food. The addition of exotic and interesting spices turn a bland dish into a gourmet treat that will have your guests begging for the recipe!

When selecting chicken for a stew, choose only the best quality meats for best taste. Free rnage chickens are best and will be the most healthy. Use orgainc foods whenever possible as these will have the most vitamins and minerals and be free from pesticides and toxins.

One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.

If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.

But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested each recipe. You can print each recipe as needed and keep the rest in a file on your computer.

Note: This Stew is Hot! Adjust the amount of chiles to your tastes

• 1 ½ lb. boneless chicken breasts, cut into bite size pieces
• 1 inch piece ginger, peeled and chopped
• ½ tbsp. paprika
• 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice
• 2 tbsp. vegetable oil
• 1 14 oz. can tomato pieces
• 2 habanero or Scotch bonnet chiles, finely chopped
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 3 cups chicken stock
• 1/4 cup chunky peanut butter
• 2 sweet potatoes, peeled and cut into bite size pieces
• 5 dried chiles, soaked for 2 hours in hot water
• 2 tbsp. red wine vinegar
• parsley for garnish

Drain and chop soaked dried chiles, set aside. Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to soften.

Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly. Add the chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring occasionally, for 30 minutes.

Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes). Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley.

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