Tuesday, May 14, 2013

Chicken Stew with Artichokes and Peppers

zoe and wash chicken stew with artichokes and peppers

I came up with this because I saw this infographic about the top ten food combinations, superfoods that are superfriends! Which nutritionally I sort of take with a grain of salt, I figure I'm in the ballpark if they're vegetables so all I'm on the lookout for is flavor combinations. First on the list was avocado and tomato, I immediately started eating egg bites with avocado and tomato. Second was artichoke and peppers, I wanted to use frozen artichokes but apparently there is a citywide shortage of frozen artichokes. So I ended up using canned, maybe even marinated would work if they were rinsed a bit.

an onion
two stalks celery
4-5 chicken thighs
2 cups water
olive oil or butter
2 cans artichoke hearts
1/2 lb hungarian hot peppers
1 Tbsp flour

Peel and chop the onion, and trim and chop the celery including the leaves if they look nice. Put the onion, celery, chicken, and water in a saute pan and bring to a strong simmer over high heat. Then turn the heat to low and let simmer partially covered for an hour.

Rinse and drain the artichoke hearts. Trim, seed, and slice the peppers.

Remove the chicken to a cutting board. Puree the remaining broth and vegetables with an immersion blender until smooth, then pour the pureed broth into a prep bowl and set aside.

Heat olive oil or butter in the saute pan over high heat and fry the artichoke hearts for about five minutes until a little bit browned. Add the peppers and saute for ten more minutes until softened. Stir in the flour and cook for a couple minutes, then add the pureed broth back to the pot. Stir until the broth starts to thicken and simmer.

Separate the chicken meat from the skin and bone, and cut the meat into bite-size pieces.

Add the chicken meat back to the stew and simmer a few more minutes until heated through. Season with salt and pepper to taste.