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Chicken and Potato Stew
Ingredients:
- Chicken (any cut will do)
- Potatoes
- Rice Wine
- Garlic
- Black Pepper
- Salt
- Sugar
- Cumin
- Bay Leaves
- Vegetable Oil
Directions:
- Cut the potatoes into large chunks
- Coarsely chop a clove of garlic
- Cut the chicken into large chunks as well. Marinate with salt, black pepper, and rice wine
- Parboil the potatoes in a pan for 10 min. In the end, they should be soft enough to stick a chopstick in with some effort.
- Take out the potatoes and reserve the water.
- Dry off the pan and turn to medium high heat.
- Add a spoonful of oil and the garlic. Sautee until fragrant (just a few seconds should be enough)
- Add the chicken and stir. Let the pieces cook on one side and then flip them over.
- Once both sides have turned color, pour in some potato water and add the potatoes.
- Add a pinch of cumin, a bay leaf, and a bit of sugar
- Mix well, turn the heat to medium low, and cover
- Let simmer for 1-2 min or until the chicken is fully cooked




Looks good. Why the Cumin though?
We happened to have it on hand and it tastes delicious, so why not?
Good enough for me