Friday, May 13, 2011

What To Stew?

Tonight I tried my hand at a traditional stew. What happened was a cross between a stew and a sauce, I suppose. Still very tasty and just what I wanted since I was going to put it over pasta instead of the traditional rice.

Puree an onion and a can of crushed tomatoes with a few cloves of garlic and enough water to make it slightly watery. Coat the bottom of the saucepan with a little oil and then put in the blender mixture. Add the following spices: Cayenne pepper, seasoned salt (celery salt, salt, onion powder, paprika, black pepper), and a bay leaf. Cook this down for a good whiel over medium-high heat. The stew gets pretty nice and thick - and it sputters a lot, so put a lid over it part-way and be careful not to burn yourself. Add chicken wings or thighs or tenders and cook together until they are cooked through.

Serve over plantains, rice, (or pasta).

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