forget chicken soup for the soul. this chicken stew will fill your belly, fuel a cold-weather, and help your muscles grow.
CHICKEN ROPA STEW
MA K E S 6 S ERVINGS
2 lbs boneless, skinless chicken thighs
1 oz grapeseed oil
1 red pepper, diced
1 yellow pepper, diced
½ white onion, diced
½ cup ketchup
1 tsp chicken base
2 tbsp chipotle peppers, canned
1 tbsp paprika
1 tbsp smoked paprika
1 pint chicken broth
Salt and pepper
1. Cut the raw chicken into large pieces and set aside.
2. Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the chicken. Sear for 2 minutes, then add the
peppers and the onion. Turn down to low heat.
3. In a blender or food processor, combine the ketchup, chicken base, canned chipotle peppers, both paprikas, and the chicken broth. Puree. Pour the pureed mixture into the chicken pan, turn the heat up to mediumlow, and stir.
4. Allow the chicken stew to slowly come to a slight simmer, then turn the heat down to low. Cover the stew and allow to cook for 20 minutes, checking every 5 minutes to prevent burning.
5. Check the chicken for tenderness. (It should pull apart.) Take all chicken pieces out, shred them, then return the pieces to the stew. Season with salt and pepper to taste.
