Ariran Guisou
This spicy-sweet chicken stew gets a touch of tartness from fresh lime. See the recipe for Ariran Guisou (Chicken Stew) ». Penny De Los Santos
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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.

Ariran Guisou (Chicken Stew) Ariran Guisou (Chicken Stew)
This spicy-sweet chicken stew gets a touch of tartness from fresh lime.
Yield: serves 4

Ingredients

  • 2 lb. skinless chicken legs and thighs
  • 14 cup fresh lime juice
  • 3 tbsp. Worcestershire sauce
  • 2 tsp. sugar
  • 2 tsp. dry mustard powder
  • 1 12 tsp. freshly ground black pepper
  • 1 tsp. ground turmeric
  • 12 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.

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