| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 15g | 25g |
| sugars | fibre | protein | salt |
| 6g | 4g | 30g | 2g |
Chicken Stew with Pandan Flower is a dish that speaks to my heart. I’ve always been drawn to recipes that bring diverse flavors and cultures together, and this one is a perfect example. The fusion of fruity, savory, and aromatic elements creates a symphony on the palate, reminiscent of the cultural melting pot that is New York City. My journey as a stage actor has taken me around the world, exposing me to a variety of culinary traditions, and this recipe encapsulates that experience.
Aromatic Bliss
The pandanic aroma is what first pulls you in. Pandan, also known as screwpine, is a key ingredient in many Southeast Asian dishes. When knotted and boiled, it releases an enchanting fragrance that permeates the chicken and broth. Combine this with star anise, and you have a dish that is not just a treat for the taste buds, but also an aromatic delight.
This stew transports me back to the hidden gems of NYC’s diverse culinary scene. In my city, you can find the most unexpected combinations of flavors from street vendors to upscale eateries. This dish could easily sit beside a hearty Irish stew or a comforting bowl of Italian chicken broth, showcasing the versatility of chicken stews and soups in global cuisine.
A Healthy Feast
Besides its tantalizing flavor, Chicken Stew with Pandan Flower is packed with nutritional benefits. Chicken thighs are a great source of protein and essential vitamins like B6 and B12. Adding coconut milk not only provides a unique silky texture but also offers healthy fats that are beneficial for heart health. Potatoes, carrots, and green peas offer a generous dose of fiber, vitamins, and antioxidants, making this a balanced and wholesome meal.
The use of a fish sauce may initially seem peculiar if you haven’t ventured into Southeast Asian cooking before. However, it adds a depth of umami that you won’t want to miss. Just think of it as this dish’s version of adding Parmesan to a soup for that extra layer of flavor. If you’re intrigued by this, you might also enjoy exploring recipes that include ingredients like lemongrass or kaffir lime leaves, often found in Thai chicken recipes.
If you’re wondering what to serve alongside this stew, consider a warm, crusty loaf of bread to sop up the flavorful broth, or a light Asian salad for a refreshing contrast. The possibilities are endless, and that’s part of what I love about cooking – it’s a canvas for creativity, much like any performance I bring to the stage.
In sum, Chicken Stew with Pandan Flower is more than just a recipe; it’s an experience. Each ingredient plays a significant role in creating a dish that is both comforting and exotic. It’s a harmonious blend of familiar and novel flavors, making it a staple in my kitchen. Give this recipe a try, and you might find yourself as passionate about it as I am.
What You’ll Need
- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
- 1 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 cups chicken broth
- 2 cups coconut milk
- 2 large potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 cup green peas
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fish sauce
- 1 pandan leaf, knotted
- 1 star anise
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent.
Step Two
Add the minced garlic and ginger to the pot. Continue to sauté for another 1-2 minutes until fragrant.
Step Three
Add the chicken thighs to the pot and cook until they begin to brown, about 5-7 minutes.
Step Four
Pour in the chicken broth and coconut milk. Bring the mixture to a gentle boil.
Step Five
Add the peeled and cubed potatoes, sliced carrots, green peas, and pandan leaf to the pot. Stir to combine.
Step Six
Season the stew with salt, black pepper, and fish sauce. Add the star anise for additional flavor.
Step Seven
Reduce the heat to low and let the stew simmer for about 30-40 minutes, or until the vegetables are tender and the chicken is fully cooked.
Step Eight
Remove the star anise and pandan leaf from the stew. Taste and adjust seasoning if necessary before serving. Enjoy your Chicken Stew with Pandan Flower!
