Ariran Guisou (Chicken Stew)

Name: Ariran Guisou (Chicken Stew)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 lb. skinless chicken legs and thighs; 1 ⁄ 4 cup fresh lime juice; 3 tbsp. Worcestershire sauce; 2 tsp. sugar; 2 tsp. dry mustard powder; 1 1 ⁄ 2 tsp. freshly ground black pepper; 1 tsp. ground turmeric; 1 ⁄ 2 tsp. ground cumin; 4 cloves garlic, minced; 1 small yellow onion, sliced; Kosher salt, to taste; 2 tbsp. canola oil; 1 red bell pepper, stemmed, seeded, sliced; 1 cup chicken stock

Serves
serves 4

PENNY DE LOS SANTOS

This spicy-sweet chicken stew gets a touch of tartness from fresh lime. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.

Ingredients

2 lb. skinless chicken legs and thighs
¹⁄₄ cup fresh lime juice
3 tbsp. Worcestershire sauce
2 tsp. sugar
2 tsp. dry mustard powder
1 ¹⁄₂ tsp. freshly ground black pepper
1 tsp. ground turmeric
¹⁄₂ tsp. ground cumin
4 cloves garlic, minced
1 small yellow onion, sliced
Kosher salt, to taste
2 tbsp. canola oil
1 red bell pepper, stemmed, seeded, sliced
1 cup chicken stock

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Instructions

Step 1

Combine chicken, juice, Worcestershire, sugar, mustard, pepper, turmeric, cumin, garlic, onion, and salt in large bowl; cover with plastic wrap, and let marinate in the refrigerator for at least 1 hour.

Step 2

Heat oil in a 12" skillet over medium-high heat. Add chicken; cook, turning once, until browned, about 8 minutes. Transfer to a plate; set aside. Add onions from marinade and bell pepper to skillet; cook until soft, about 5 minutes. Add reserved chicken and stock; boil. Reduce heat to medium; cook, covered, until chicken is cooked through, about 15 minutes.

Combine chicken, juice, Worcestershire, sugar, mustard, pepper, turmeric, cumin, garlic, onion, and salt in large bowl; cover with plastic wrap, and let marinate in the refrigerator for at least 1 hour.
Heat oil in a 12" skillet over medium-high heat. Add chicken; cook, turning once, until browned, about 8 minutes. Transfer to a plate; set aside. Add onions from marinade and bell pepper to skillet; cook until soft, about 5 minutes. Add reserved chicken and stock; boil. Reduce heat to medium; cook, covered, until chicken is cooked through, about 15 minutes.