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Posted by on Mar 12, 2012 in NonVeg | 0 comments

Happy Chicken Stew

Happy Chicken Stew

Here in South Texas,winter has totally different meaning.Yes when temp is in mid 40F- 50F,it is winter.If it is coupled with rain,you can  bet it slows down the life,at least for me.Yes that’s cold here.On such cold and wet evening,spooning the steaming hot ‘chili’  along with cornbread brings the warmth.Slowly cooked beef with spices,all well mingled together,served with cornbread ,is traditional fare .I customized it to fit our taste.So I settled on chicken stew.

I was gonna name it just the ‘Chicken Stew’ but I changed my mind after the dinner.Both of my kids,almost 3 and 5 couldn’t get enough of it.Yes it was the first time miracle at the dinner table that they asked the number of serving for something which I totally didn’t expect to.Especially my daughter.It is spicy chicken stew without heat, which certainly won’t be qualified as kids favored meal but I guess both of mine have developed palate for spices.

Happy Chicken Stew


  1. 2 chicken breast(8 oz each) cut in small chunks
  2. 2 onions chopped
  3. 1/2 of 10 Oz canned tomatoes
  4. 2 cloves of Garlic
  5. 1/4 Teaspoon Turmeric
  6. 1/2 cup-1 cup homemade Chicken broth
  7. Oil
  8. 1-2 Tbl Flour
  9. Ground pepper
  10. Salt to taste
  11. Spices to grind:
  12. 2 Tbl Coriander seeds
  13. 1 Tbl Cumin Seeds
  14. 1/4 tsp white peppercorns
  15. pinch of chili flakes
  16. 1/4 tsp Mexican Oregano


  1. In a pan,heat some oil,about 1-1.5 tablespoon.Add onions and cloves of garlic and saute it until onions are translucent.
  2. Once onions are translucent,take garlic,at least half of the onions,may be little more than half out from the pan and add it to the blender.Add tomatoes and puree it.
  3. Dredge the small cubes of chicken with flour and season with black pepper.Add it to the rest of the onions.Cook it until it is brown.
  4. Grind all the spices and add the ground spice powder to the brown chicken.Cook the chicken with spices for another 2 mins.
  5. Add onion and tomato puree to it.Salt it per taste.
  6. Add chicken broth.Simmer it for another 30-45 mins.
  7. I served it along with corn bread.
  8. Enjoy !


I have tried the spice combo of cumin,coriander,paprika(1 tsp),thyme(1/2 tsp) and cardamom(1 tsp) and it turns out really well

Yummy Notes:

Though what I cooked may not be qualified  as ‘chili’ in traditional sense,these are some of the ‘chili’ing facts I have got to know about it.

  • For a long time,I didn’t know ‘chili’ is a dish made with meat and spices simmered for long time and popular during cold weather.I know dumb.I simply thought,it is a spice as in ‘chili’ pepper.Until one day my husband talked about the chili he loved at one of the popular fast food joint and I had to find out what the heck is that,since it can not be the ‘chili’ spice I was thinking.
  • Beef is a popular choice of meat,however pork and venison are used too.Texas ‘chili’  has  ‘All meat’ whereas ‘Yankee Chili’ has ‘meat and beans; cooked together.
  • Chili are supposed to be very very hot and spicy,the impression I get.I keep mine toned down.You can add more chili pepper,if you like more heat.
  • You can use store-bought broth of whatever kind you like.If I have chicken bouillon cubes,I use that if i don’t have broth.I have also used simple water.
  • You can use black peppercorn.White peppercorn is less sharp.

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