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You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
Locro, which is also made with beef, is always served as a main course, with rice.
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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This Mexican classic gets color and heat from smoky chipotle-tomatillo salsa. The recipe was adapted from one by Rick Bayless, a contributing editor to SAVEUR. Continue...
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Source: We Heart Food