Friday, March 22, 2013

Chicken Stew for Pitta and Kapha

This recipe is excellent for Pitta and Kapha, and is excellent on cold winter days and nights. 
Serve this yummy one dish meal often!


3-4 large chicken breasts (skin and bone on)
1-2 big yellow onions, sliced
5 stalks celery, chopped
1 big green bell pepper, chopped large
5 carrots peeled and chopped large
1/2 Rutabaga, peeled and chopped into bite sized cubes
Corn oil
Boiling water
Salt & fresh black pepper

  • Heat the oil in a deep large saucepan and when hot, saut√© the onions till soft.  
  • Add in the chicken and stir well adding in salt and pepper. Allow the chicken to brown a little and lose the raw and pink look. 
  • Add in the vegetables into the mixture and stir well, cooking for about 5 minutes. 
  • Add in boiling water to cover all ingredients by a couple of inches. 
  • Bring to boil again, stirring well. Lightly cover the pot (not a tight cover as it may boil over). 
  • Allow to cook for about 45-60 minutes on a good medium hot heat. 
  • Don’t allow the liquid to boil away as the dish should be thick and soupy. Cook as to your preference for consistency. 
  • When the chicken starts falling off the bone, you can turn off the heat and check the salt.
  • Add in a little more fresh black pepper.
  • Garnish top with fresh parsley (optional) if you like.
  • Serve over rice, or just enjoy in a bowl by itself with some suitable bread.


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