Cookbook:Spicy Chicken Stew

Tired of the same old stews? This spicy chicken stew will have your taste buds jumping right off your tongue!

Ingredients

 * 2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes
 * Flour
 * ¼ cup canola oil
 * 1 large onion, finely diced
 * ¼ cup red curry paste
 * 5 Thai chiles, stemmed
 * 3 tbsp fish sauce
 * 1 cup chicken broth
 * ½ cup tomato paste
 * 4 red potatoes, cut into 2-inch cubes
 * 1 tbsp minced garlic
 * Chopped parsley

Procedure

 * 1) Dredge chicken in flour. Set aside.
 * 2) Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.
 * 3) Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.
 * 4) Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.
 * 5) Sprinkle individual serving bowls with chopped parsley and serve warm.