Zuppa Queen Charlotte Style

Recipe Title:  Zuppa Queen Charlotte Style (Is it soup or stew?) Click here to go to my YouTube video of this recipe.

By: Miriam Borys

Servings: 4-5

Ingredients:

8-9 chicken thighs browned in 3 tbsp. oil (reserve some of the chicken fat) – set aside for later
Serrano pepper
1 large sweet onion
1 tsp. red curry paste (more would work well)
3 heaping tbsp. flour
Cracked pepper & salt to taste
1 – 2 cup yam
2 large carrots
 carton chicken stock (4 cups)
1 ½ cups Baby potatoes
½ cup brown sprouted rice
2 bay leaves

In a large hot pot with oil brown chicken thighs. When all chicken is brown remove from the pan and hold for later - reserve some of the chicken fat for frying onions.
Peel and dice onions into larger chunks. Add onions & diced serrano pepper to oil and sauté until transparent.
Add curry paste and allow to mix into onions.
Add flour to form a roux. Cook flour off with the onions for 2 minutes.
Add peeled, diced carrots, yams, new potatoes, and chicken stock to the onions. Bring this mixture up to the boil.
Once the Zuppa is at the boiling point, reduce heat to medium, stir rice in and then add chicken back to the Zuppa pot. Allow to cook for 25 – 30 minutes on low medium heat or in the oven at 350°. Serve when chicken is tender and when checked the chicken has an internal temperature of 165° (check this with a probe thermometer).
Serve with fresh focaccia, garlic toast or fresh biscuits.