Spicy Chicken Stew
Serves 6 to 8.
By Dennis W. Viau; modified from a recipe in the Keto Instant Pot Cookbook by Maria Emmerich.
This delicious stew is made with Italian sausage meat as well as chicken. Cayenne and other spices give it its bold flavor. Although I followed the original recipe with few changes, I would make this again with half the Italian sausage meat and twice the chicken meat. The sausage and spices overpowered the delicate flavor of the chicken.
Ingredients:
1 tablespoon cooking oil
1 pound (450g) Italian sausage meat (hot or mild) or 4 sausages, casings removed
2 boneless, skinless chicken thighs, (12 oz. / 340g) cut into ½-inch (1cm) pieces
½ cup (60g) chopped onion
1 28-ounce (794g) can whole peeled tomatoes with purée
½ 6-ounce (170g) tomato paste
1 4-ounce (113g) can green chilies
4 to 6 cloves garlic, minced
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons salt (or salt to taste later)
1 teaspoon cayenne pepper (optional)
1 cup (240ml) chicken broth
1 ounce (28g) unsweetened baker’s chocolate, chopped
¼ cup (60ml) lime juice
Chopped fresh cilanto (or parsley) for garnish
Red pepper flakes, for garnish
Directions:
Place the oil in the Instant Pot and press Sauté. Let the oil heat a few seconds, then add the sausage, chicken, and onions. Cook, breaking up the sausage meat with a spatula, until the onions are tender and translucent, about 5 minutes.
While the meat and onions are cooking, place the tomatoes, tomato paste, and chilies in a food processor or blender and process until smooth.
Add the garlic, paprika, cumin, oregano, salt and cayenne to the Instant Pot and stir to combine. Then add the tomato/chili purée, broth, and chocolate. Stir to combine. Press Cancel to stop the sauté function.
Seal the Instant Pot’s seal into place and press the Pressure or Manual button, setting the timer to 20 minutes. At the end of the cooking time let the Instant Pot depressurize naturally, which will take bout 20 to 30 minutes.
For serving: Remove the lid from the pot and stir in the lime juice. Portion into bowl and garnish with chopped cilantro (or parsley) and red pepper flakes.
For keto: serve with cooked vegetables on the side or a fresh garden salad.
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