Sweet and Spicy Chicken and Lentil Stew

August 27, 2008 · 0 comments

in beans and legumes,chicken/poultry,dairy-free,healthy,soups and stews

So, I’m a little behind on blogging. And the problem with being a little behind on blogging is that, despite being the young and sprightly age of just-barely-27, I am incredibly forgetful. As a result, I don’t really remember what went into a dish I made. I promise I will try to be better–both with staying on top of blogging and writing things down–but I think the recipe below is at least 90% accurate. Maybe even 100%.

I saw this recipe for chicken in a sweet and spicy lentil sauce over on Ben’s blog, What’s Cooking? I immediately starred it because a) I love lentils, b) I love spicy, and c) I have been trying to incorporate more fruit into my savory dishes and this dish has pineapple.

However, because I am a self-proclaimed lover of both the chicken thigh and the one pot dinner, I adapted this recipe so that everything cooked together in my lovely 3 qt. saute pan with lid. The result was a comforting, delicious, and easy dinner. It had just the right amount of kick from the chipotle, just the right amount of sweet from the pineapple. Thanks for the inspiration, Ben!

 

Sweet & Spicy Chicken and Lentil Stew
Adapted from What’s Cooking?
Serves 2

1 Tbsp. olive oil
4 bone-in chicken thighs, skins removed
1 small onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between…)
1 (14 oz.) can diced tomatoes (with juice)
1 small (8 oz.) can pineapple chunks or tidbits
1/2 cup uncooked lentils, rinsed & picked over
1 tsp. dried oregano
salt and pepper

Heat your high saute pan/dutch oven over medium heat and add the oil. Sprinkle the chicken with salt and pepper and then add to the pan, browning on both sides. Remove.

To the pan, add the onion and saute until translucent. Stir in the garlic and chipotle until the garlic is fragrant. Add the broth, diced tomatoes, pineapple and oregano and bring the mixture to a boil.

Stir in the lentils, and place the chicken and any accumulated juices over the lentils. Cover with a lid and simmer for 30-35 minutes. Remove the lid and continue to simmer for an additional 5 minutes, until the chicken and lentils are cooked and the sauce has thickened.

Nutirion Information Per Serving: Calories: 420 / Fat: 12.5 / Saturated Fat: 2.3 / Carbs: 40g / Fiber: 6.5g / Protein: 33.5g  

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