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Panamanian Spicy Stewed Chicken

Name: Panamanian Spicy Stewed Chicken
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 1 tablespoon sugar; 2 tablespoons canola oil; 1 bunch green onions, thinly sliced; 6 cloves garlic, finely chopped; 4 1/2 cups canned no-salt-added diced tomatoes with liquid (about 1 1/2 [28-ounce] cans); 1/2 teaspoon coarse sea salt; 1 Scotch bonnet or habanero chile pepper; 1 large (5-pound) chicken, cut into 10 serving pieces (save wings for another use), skin removed; 1 1/4 pound yuca, peeled and cut into 3/4-inch cubes; 2 yellow or orange bell peppers, cut into strips; 3 tablespoons chopped fresh parsley; 1/4 cup chopped fresh cilantro

Serves 4 to 6

Time 1 hr 30 min

This super-flavorful stew features whole chicken pieces simmered in tomato sauce with fiery peppers and tender chunks of yuca. Yuca is classic in Central American cooking, but you can substitute a waxy potato like Yukon Gold.

Special Diets:

Ingredients

1 tablespoon sugar
2 tablespoons canola oil
1 bunch green onions, thinly sliced
6 cloves garlic, finely chopped
4 1/2 cups canned no-salt-added diced tomatoes with liquid (about 1 1/2 [28-ounce] cans)
1/2 teaspoon coarse sea salt
1 Scotch bonnet or habanero chile pepper
1 large (5-pound) chicken, cut into 10 serving pieces (save wings for another use), skin removed
1 1/4 pound yuca, peeled and cut into 3/4-inch cubes
2 yellow or orange bell peppers, cut into strips
3 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro

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Method

Heat a large heavy pot over medium heat.

Mound sugar in the center and pour oil over it.

Cook, stirring occasionally, until sugar starts to caramelize and turn brown, 3 to 4 minutes.

Stir in green onions and garlic, and cook until fragrant, about 1 minute.

Add tomatoes and salt.

Wearing gloves to protect your skin, halve chile and use a spoon to scrape out and discard seeds.

Very finely chop half of the chile and add it to the pot. Simmer 20 minutes.

Taste the sauce; if you would like more heat, mince remaining chile and add all or some of it to the pot.

Add chicken and yuca, stirring them into the sauce. Cover and cook for 20 minutes.

Turn the chicken pieces.

Place bell peppers on top of the stew, cover, and continue to cook until chicken is cooked through and yuca is tender, 25 to 30 minutes more.

Garnish with parsley and cilantro and serve.

Nutritional Info:

Per serving: 440 calories (80 from fat), 9g total fat, 1.5g saturated fat, 70mg cholesterol, 340mg sodium, 63g carbohydrates (5g dietary fiber, 14g sugar), 25g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 tablespoon sugar
2 tablespoons canola oil
1 bunch green onions, thinly sliced
6 cloves garlic, finely chopped
4 1/2 cups canned no-salt-added diced tomatoes with liquid (about 1 1/2 [28-ounce] cans)
1/2 teaspoon coarse sea salt
1 Scotch bonnet or habanero chile pepper
1 large (5-pound) chicken, cut into 10 serving pieces (save wings for another use), skin removed
1 1/4 pound yuca, peeled and cut into 3/4-inch cubes
2 yellow or orange bell peppers, cut into strips
3 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.