Saturday, February 23, 2013
I made this last night for dinner as part of the What's Cookin', Good Lookin'? recipe challenge on my maintenance team:
I made a few changes to lighten things up and due to lack of availability of certain things here in Italy. Firstly, I only used chicken thighs, took the skin off and cut off the visible fat (a good thing to do with any stew, in my opinion, otherwise the fat totally overwhelms the flavor). I can't get cubanelle peppers here, so I used red ones (my favorite!) instead. And I can't get adobo seasoning here, so I used my go-to Latino/Cajun spice mix in place of it in an equal amount, and added extra garlic salt to taste.
The result? A wonderfully delicious stew that tastes much richer than it would seem. I had some leftovers for lunch today and it was even better. I served it with coconut rice and black beans and a salad and it was incredibly filling. Yum!
In case you're interested, here's a recipe for my spice mix:
2T hot paprika
1T ground cumin
1 tsp fresh ground pepper
1/2 tsp garlic salt