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Chicken Stew

Chicken Stew comes together with All Purpose Flour, Salt, Ground Cinnamon, and Chicken Stock. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 2 cup

Method (preview)

1. 1

   Heat 2 tablespoons oil in heavy Dutch oven over medium-high heat.

2. 2

   Brown chicken in batches and remove to a plate.

3. 3

   Remove all but 2 tablespoons oil, add garlic and onion and cook for 2 minutes.

4. 4

   Stir in flour and cook, stirring constantly, for 2 minutes more.

5. 5

   Add chiles, oregano, cayenne, salt, cinnamon, tomatoes, including liquid, and chicken stock; bring to a boil.

6. 6

   Add chicken, reduce heat, cover, and simmer 45 minutes or until tender.

7. 7

   Remove chicken with slotted spoon to plate, turn heat to high, and cook sauce for 4 minutes or until slightly thickened.

8. 8

   In medium nonstick skillet, heat thin film oil and cook plantains (if using bananas omit this step) for 4 minutes or until golden.

9. 9

   Add plantain or bananas, apples, pineapple, and chicken to stew to heat through.

10. 10

    Transfer to serving dish and sprinkle with cilantro.