Spicy ‘Chinese’ Chicken Stew

We decided to try something a bit different with our chicken this week. Chinese dishes are some of our favorites, so we added the rice vinegar, soy (tamari) and bok choy to this stew to give a hint of the orient.

Adding cayenne pepper really complemented the flavors and gave the stew a kick (if you don’t like it so hot, you can substitute black pepper).

The key ingredient is patience and developing deep flavors through time and simmering at a low heat.

Galilee Green Spicy ‘Chinese’ Chicken Stew

Ingredients:

When cooking with Extra Virgin Olive Oil, always use medium to low heat.

• 2 sliced large onions
• 2 sliced large carrots
• 1 sliced medium sweet potato
• 6 chicken pieces (whole or cubed)
• 1 tablespoon fresh lemon juice
• 1/2 cup, plus 3 tbsp Galilee Green olive oil
• 1 cup of cut cabbage
• 3 large Bok Choy leaves, sliced including stalks
• 1 cup of sliced mushrooms
• 6 chopped garlic cloves
• 1 tablespoon soy or tamari sauce
• 1 tablespoon rice vinegar
• 1 can of diced tomatoes
• 1/2 tsp cayenne pepper (or black pepper if you don’t like it so spicy)
• 1/2 tsp turmeric

Directions:

1. Slice the onions thinly and chop them up
2. Place the chicken pieces in a bowl and marinate with olive oil, lemon juice, rice vinegar turmeric and pepper. Let sit at room temperature for at least 30 minutes
3. Heat 3 tablespoons of olive oil in a heavy deep frying pan on medium heat and caramelize 1 sliced onion and the 6 chopped garlic cloves.
4. Add the chicken pieces and continue to saute, covered, for another 20 minutes, stirring occasionally until chicken skin is golden
5. In a pot, put the rest of the vegetables, 1/4 cup GGOO, 1 cup of water (or chicken broth), diced tomatoes and bring to a boil on medium heat
6. Add the chicken and caramelized onions and garlic. Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally
7. Adjust the seasonings and simmer on low heat, covered, for another 15 minutes
8. Serve with hot rice or quinoa or side salad