Cookbook:Spicy Chicken Stew

Cookbook | Ingredients | Recipes

Tired of the same old stews? This will have your taste buds jumping right off your tongue!


  • 2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch cubes
  • Flour
  • 1/4 cup canola oil
  • 1/4 cup red curry paste
  • 5 Thai chiles, stemmed
  • 3 tbs fish sauce
  • 1 cup chicken broth
  • 1/2 cup tomato paste
  • 4 red potatoes, cut into 2 inch cubes
  • 1 tbs minced garlic
  • 1 large onion, finely diced
  • Chopped parsley


  1. Dredge chicken in flour. Set aside.
  2. Heat oil in a 6-quart cast iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned.
  3. Sauté onion in remaining oil until translucent and slightly browned around edges. Set aside.
  4. Add remaining ingredients except for parsley, chicken, and onion to pot. Cover tightly and place in 250 degree F oven 4 1/2 hours or until chicken is cooked through and tender.
  5. Sprinkle individual serving bowls with chopped parsley and serve warm.