Delicious (and Lazy) Spicy Chicken Stew

Or whatever you want to throw in the pot! Use up the stuff that's lying around!

Posted by VillainousNinja

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Disclaimer: I rarely measure things; I prefer to go by taste and estimation. Which is what I've done with the amounts listed.

Please customize the recipe to suit your own taste! I love savory, spicy food; I also love to throw whatever needs using up in my soup. But you can put whatever you like in your soup.

Shortcuts:
Use pre-cooked chicken. You can dump the chicken and vegetables all in at once.
Use frozen vegetables. The second cooking time will be only 20-30 minutes.
Use condensed or powdered soup of your choice.

Makes about 6 servings.

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You Will Need (19 things)

  • Pot with lid
  • 8 oz fresh or frozen Chicken /1 chicken breast or thigh

  • Fresh Vegetables

  • Whatever you want to add
  • 2 ½ cup Carrot(s)
  • 2 cup Celery
  • ½ cup Tomato sauce or crushed tomatoes
  • ½ cup Green Onions
  • ½ cup Spinach
  • Jalapeno Peppers 2-6 medium-size peppers

  • Spices and Seasonings

  • Dill
  • Sage
  • Black Pepper
  • 2 Bullion Cubes
  • Cardamom kernels
  • Half of a Lemon
  • ½ cup Cilantro
  • ½ cup Pickle Juice

Steps (9 steps, 90 minutes)

  1. 1

    First, cook your chicken.
    Put your chicken, cardamom, a bullion cube, and enough water to cover the chicken into your pot.
    Put the lid on the pot, and the pot on the burner. Turn the burner to medium heat.
    Boil the chicken for 10-20 minutes if fresh, and 15-30 minutes if frozen. The chicken will be done after 10-15 minutes, but if you leave it cooking longer, it will be a lot easier to remove it from the bone and chop it.

  2. 2

    While the chicken is cooking, we're going to clean and chop our vegetables (as needed). If you're lazy, don't worry about cutting the carrots or onions. It's a pain.
    I've cut the celery and carrots into 1/2 inch pieces, and my green onions and spinach into 1 inch pieces.
    And the jalapeno peppers into nice little 1/4 inch pieces.

  3. 3

    When your chicken is finished cooking, remove it from the pot. Let cool a few minutes. Remove any bones and chop the chicken into pieces.
    If you cooked the chicken for longer, it should fall nicely off the bone with a little pressure.

  4. 4

    Put the chicken back into the pot. Follow it with the chopped vegetables, peppers, lemon, tomato, and another bullion cube. Add enough water to cover everything, or until the water level is about an inch away from the edge of the pot; whichever comes first.

  5. 5

    Optional:
    If you want to add anything else that will need a lot of cooking, do it at this point. I've added some dried seaweed and mustard leaf, since it needs a lot of re-hydration.

    If you are using a powdered or condensed soup, add it now.

  6. 6

    Start up the burner again at medium heat. Put the lid
    This time, let everything cook for about an hour, or until the carrots are nice and soft.

    If you are using frozen vegetables, cook it for about 30 minutes instead.

  7. 7

    Now that everything has cooked down, we're going to add our finishing touches. Cilantro, pickle juice, any sauces that are sitting in your fridge, and whatever spices that you like.

  8. 8

    Taste the soup! Continue adding stuff until you're happy with the flavor.
    It would take a lot of effort to ruin the soup at this point, so add a little of everything!
    If the soup is watery, take the lid off and let it cook down a bit (about 10 minutes).
    If the soup is too thick or too strong, add more water.

  9. 9

    Remove from heat, dish up, and enjoy!

    The soup is even better the next day, so make extra!