Chicken Stew

Today is my birthday and I am celebrating it the best way I know how, playing in the kitchen coming up with a new recipe.  This is an upgrade to your basic chicken soup, the addition of the tomato puree gives the dish a deeper flavor.  Hope you like it.

Ingredients:

1 stock celery, chopped

½ red pepper, chopped

¼ Anaheim pepper, chopped

1/3 jalapeno pepper, chopped

½ yellow onion, chopped

1 large zucchini, chopped

5 carrots, sliced (I leave the skin on)

5 white potatoes, chopped (cook for 1 minute in the microwave to soften)

5 boneless, skinless chicken thighs

4 tbsp. olive oil

1 tbsp. cumin

1 tbsp. ginger

Salt and pepper to taste

1 tsp. garlic, chopped

1 qt. chicken broth

1 can chopped tomatoes (puree in a food processor)

2 tbsp. cilantro, chopped

Directions:

Cook the chicken in a skillet with 2 tbsp. of olive oil, season with salt, pepper, cumin and ginger. Cook until juices run clear.  Remove to a cutting board to rest.  Chop the chicken into bite size pieces after it has rested.  In a stock pot over medium heat add 2 tbsp. of olive oil and heat.  Add the celery, red pepper, Anaheim pepper, jalapeno pepper, and yellow onion.  Season the stew with pepper, salt, cumin and ginger.  Stir until the onions soften.  Add the carrots continuing to stir often.  Add the chopped garlic, potatoes and stock.  Bring the mixture to a boil then reduce the heat to a simmer.  Re-season as needed and to your taste.  After simmering for 20 minutes add the zucchini, chick peas and pureed tomatoes.  Stir and simmer for another 10 minutes.  At the end add the chicken and serve topped with cilantro.