Login
Image alt

Turmeric Chicken Stew

Swap in hominy instead of noodles for this version of chicken stew. Fresh turmeric and lime juice add an irresistible deep flavor, though you can substitute ground turmeric if you can't find fresh.

How to Make It

  1. In a large bowl, combine the chicken with the lime juice, 2 tablespoons of the olive oil, the sesame oil, lemongrass, ginger, ground turmeric, coriander and cumin. Season with salt and pepper and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

  2. Remove the chicken from the marinade and reserve the marinade. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Working in batches, cook the chicken skin-side down over moderate heat until browned, about 8 minutes. Add the onion and garlic and cook, stirring occasionally until softened, about 5 minutes. Add the stock, hominy, bell pepper, carrot, fresh turmeric, chile, chopped cilantro and the reserved marinade. Cover and bring to a boil, then reduce the heat to moderately low and simmer until the chicken is tender, about 35 minutes.

  3. Transfer the chicken to a work surface. Discard the skin and bones and shred the meat with a fork. Return the chicken to the casserole to heat through and season with salt and pepper. Ladle the stew into bowls and garnish with cilantro sprigs, lime wedges and sesame seeds; serve.

Ingredients

  • One 3-to-4-pound chicken, cut into 8 pieces

  • 1/4 cup fresh lime juice, plus lime wedges for garnish

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon toasted sesame oil

  • 1 lemongrass stalk, inner white bulb only, finely chopped

  • One 2-inch piece of fresh ginger, peeled and finely chopped

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • Kosher salt

  • Pepper

  • 1 small red onion, finely chopped

  • 6 garlic cloves, finely chopped

  • 1 quart low-sodium chicken stock or broth

  • One 15-ounce can of hominy, drained and rinsed

  • 1 red bell pepper, thinly sliced

  • 1 large carrot, thinly sliced

  • One 4-inch piece of fresh turmeric, finely grated

  • 1 Fresno chile, thinly sliced with seeds

  • 1/4 cup chopped cilantro leaves, plus small sprigs for garnish

  • Sesame seeds, for garnish

Other Recipes You May Like

Course Title

Campfire Lamb Peka

Course Title

One Pot Spinach Mushroom Pasta

Course Title

Scrambled egg stir-fry

Course Title

Slow-Roasted Lamb Shoulder with Shallots and White Wine

Course Title

Gooseberry Pie

Course Title

Beef & orange stir-fry

Course Title

Sweet and Sour Pork III

Course Title

Crawfish Mac and Cheese

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.

SUBSCRIBE