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Red Chicken Stew

Contributed By: Alex | See all of Alex's recipes
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings
My mother made this simple, comforting dish once a week. My family emigrated from Ecuador, South America in 1956 and Mother brought all her favorite recipes with her. If you choose to use fresh mint, it adds a real complexity to the dish.
1 fryer chicken cut-up
3 Tablespoons canola or peanut oil
1 onion sliced
1 bell pepper sliced
3 cloves garlic chopped
2 tablespoons paprika
1 tsp ground cumin
salt, pepper to taste
pinch of cayenne pepper (optional)
1 10oz can diced tomatos
1 can beer
1/3 cup chopped cilantro or fresh mint leaves
Rinse chicken and pat dry, salt and pepper chicken pieces and saute in heavy bottomed pot till golden.

Take chicken out and set aside. Add onion, bell pepper, garlic to the drippings and stir till limp, add paprika, cumin and pour beer and stir.

Add diced tomatoes & a pinch of cayenne pepper and adjust salt, stir till blended. Return the chicken to the pot and let it simmer for about 35-40 minutes, covered.

Add the cilantro or mint during the last 5 minutes, skim off any fat and adjust seasonings. My mother would serve this over hot white rice or mashed potatoes.

Date Added: 03/25/2010
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