Prep 25 mins
Cook 25 mins
Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt!
- vegetable oil, for sauteing
- 2 medium onions, diced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 1 teaspoon sambal oelek
- 1 teaspoon dried oregano
- 6 -8 boneless chicken thighs, cut into chunks
- 1 cup chicken stock
- 2 (400 g) cans diced tomatoes (400g = approximately 13 ounces, just under)
- 2 (420 g) cans cannellini beans, drained and rinsed (420g = approximately 13 ounces, just over)
- 2 tablespoons balsamic vinegar
- sea salt, to taste (may not be needed at all if you're using the sambal oelek)
- fresh ground black pepper, to taste
- 1⁄2 cup fresh coriander, chopped
- 1 cup sour cream, to serve (low-fat is fine)
- 1 cup tasty cheese, grated, to serve
- Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
- Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
- Garnish with the sour cream and grated cheese.