Oct 15, 2012

Ariran Guisou (Chicken Stew)

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.

Credit: Penny De Los Santos

SERVES 4

INGREDIENTS

2 lb. skinless chicken legs and thighs
¼ cup fresh lime juice
3 tbsp. Worcestershire sauce
2 tsp. sugar
2 tsp. dry mustard powder
1½ tsp. freshly ground black pepper
1 tsp. ground turmeric
½ 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

INSTRUCTIONS

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.

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.