A few years ago, not many, I was limited to using pepper, paprika, cinnamon, saffron and some aromatic herbs such as oregano or basil in the kitchen. Today, however, the space they occupy is greater, and dishes like this stewed chicken with a touch of curry and cinnamon it has more and more room on my table. Does the same thing happen to you?
Spices not only add flavor to our dishes, they also reinforce their aroma and color. So it is with this chicken stew. A simple recipe with a stir-fry of vegetables and crushed tomato as a base, which acquires a new dimension with the touch of curry and cinnamon.
Cinnamon, much more common in sweet recipes, I have verified that it is a perfect ally to prepare meat stews with a different and exotic touch. Have you tried it in these types of recipes? I invite you to do it. Try this stewed chicken with rice or couscous and if it is too soupy like me, use the leftover broth to make a soup with noodles or some smashed eggs.
The recipe
- 4 tablespoons of extra virgin olive oil
- 1 chicken chopped to cook
- Salt to taste
- 1 chopped onion
- 2 small leeks, chopped
- 1 green bell pepper, minced
- ½ glass of white wine (optional)
- 2 glasses of crushed tomato
- ⅓ teaspoon curry powder
- ½ cinnamon stick
- Chicken broth or water
- We season the chicken and brown in a casserole with the hot oil. Once golden, we take it out and reserve.
- In the same oil (you may have to add something else) sauté the onion, the pepper and the leek chopped for 10 minutes.
- Then we incorporate the white wine and we let it reduce, for about 3 minutes.
- Entonces we add the spices and mix to add the crushed tomato. We cook 5 minutes.
- Next, we return the chicken to the casserole and we add water to almost cover the chicken (I overdid it) Cook 10-15 minutes for the chicken to finish cooking.
- We serve the stewed chicken hot, alone or with rice or couscous.