Chicken Stew with Potatoes & Zucchini

Chicken Stew with Potatoes & Zucchini

Ingredients:

• 2 1/2 lb chicken drumsticks - about 10

• 1 zucchini cut into chunks

• 2 - 3 medium sized Yukon Gold potatoes, cut into chunks with skin on

• 1 cup diced tomatoes + 1 tomato cut into chunks

• 3 garlic cloves, grated

• 1 tsp each: paprika, mustard, dry basil

• 1/2 tsp each: black pepper, salt, dry oregano, cumin

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 1 - 1 1/4 cups water/broth

• oil for frying

• 2 chopped green onions for garnish

1. Wash and dry drumsticks.

2. In a small bowl, combine paprika, mustard, basil, pepper, salt, oregano and cumin.

3. Drizzle Worcestershire sauce over chicken. Sprinkle seasoning mixture and grated garlic over chicken and rub thoroughly into chicken. Let stand for 15 minutes.

4. Heat about 2 tablespoon oil in a large skillet. Brown drumsticks in hot oil 3 minutes per side. You may need to do this in two batches.

5. After browning chicken, set aside. Scrape pan of brown bits. Heat one tablespoon oil, add potatoes and 1 cup diced tomatoes; cook 2-4 minutes, stirring.

6. Add chicken. Stir in tomato paste to coat chicken.

7. Pour one cup stock/water to skillet. Cover with a tight lid, bring to a boil. Liquid does not need to fully cover chicken. Reduce heat; let simmer for 10 minutes.

8. Add zucchini and chunked tomato to stew. Determine if you need more stock and add. Let boil; cover and simmer 10 minutes.

9. Remove from heat. Add more salt if needed. Serve over a bed of rice. Garnish with green onions.

Serves: 4 to 6.

Notes & Tips:

• I love stew as it reminds me of the wonderful stews my mother made when I was growing up. It would either be served with plain rice or roti (Indian flatbread). Whenever we had boiled and fried ground provisions (a mix of cassava, yams, sweet potatoes, eddos and green or semi-ripe plantains), mom would always serve it with a delicious fish stew. I haven't had this is years. Now I'd be on a mission to recreate it!

• If you desire onions in this stew, cook onions in oil for a few minutes then add potatoes and diced tomatoes. (Step 5).

• Should the stew not be to the desired thickness, take a few tablespoonfuls of the stew liquid and whisk in one tablespoon corn starch. Pour into pan, let cook for a few minutes to thicken.

• This stew can also be served over thick slices of Italian bread or even buttermilk biscuits.

Comfort food for a cold winter's day; or any day!