chicken

CHICKEN STEW

Are your passover seder leftovers are running low? Are dry, tasteless squares of dutiful matzoh making you crave whole loaves of white bread? Never fear the gluten-free requirements of the holiday. Try making chicken afritada, classic one-pot Filipino dish turened kosher below. Tender potatoes and carrots offer that blessed rib-sticking starch, and Kosher chicken is low-simmered in a garlicky tomato base, then given a good kick with bell peppers. The flavors blend nicedly after a day in the fridge, so it's an ideal stew to keep for the week.

Ingredients:

2 lbs bone-in Kosher chicken thighs

6 large tomatoes, chopped

1/2 small onion, sliced

2-3 cloves garlic, peeled and minced

2 medium potatoes, peeled and quartered

1 large carrot, peeled and cut into 1-inch cubes

1/2 small red bell pepper, sliced

1/2 small green bell pepper, sliced

4 cups water

1/4 cup vegetable oil

1 bay leaf

salt and pepper

Procedure:

In a large pot, heat the vegetable oil. Saute the onions and galic in the oil until the onions is translucent. Brown the chicken thighs in the oil, onoin, and galic mixture. Add tomatoes and saute for 2 minutes. Add water and bay leaf and bring the pot to a rolling boil for 3 minutes. Cover the pot and place on a low heat. Simmer until the chicken is just about tender, approximately 12-15 minutes. Add potatoes and carrots. Continue to simmer the pot on low heat until the potatoes and carrots are soft, approximately 20 mintues. Add bell peppers. Simmer for an additional 1-2 minutes, until the peppers are slightly soft. Remove the bay leaf. Season with salt and pepper to taste.