| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 18g | 10g | 25g |
| sugars | fibre | protein | salt |
| 5g | 4g | 22g | 1.2g |
Giant Taro and Chicken Stew is a hearty, healthy dish that embodies a fusion of American comfort food and my Gujarati roots. Using bold spices and seasonal vegetables, this nourishing stew is simmering with all the warmth and depth of Indian cuisine, merging splendidly with the hearty goodness of an American stew. It’s a culinary expression of my dual cultures, right there in your bowl. With the fall season upon us, there’s no better time to love this recipe.
A Multicultural Fusion
Born and raised in sunny California, I grew up enjoying the fresh produce of the West Coast. My recipes aim to capture this vibrant, unadulterated goodness. But I also strongly gravitate towards the familiar aromas and flavors of Indian cooking, a legacy of my Gujarati heritage. It was in bridging this gap that I first tried my hand at Indian-American fusion recipes. The Giant Taro and Chicken Stew is one such successful experiment, combing the velvety richness of taro with the robustness of chicken stew—an absolute treat for those chillier evenings.
Health in Hearty Meals
More than just a beautifully harmonious blend of cultures, the Giant Taro and Chicken Stew is a dish that boasts numerous health benefits too. Giant Taro, a starchy root vegetable that’s a staple in the Indian subcontinent, is packed full of vitamins, fiber, and antioxidants. Combined with lean chicken thighs, a great source of protein and essential amino acids, our stew becomes a complete meal that’s both nourishing and satisfying.
Another ingredient that amps up the health quotient is coconut milk. A star of Asian cooking, it brings in healthy fats and a charming hint of sweetness. The bay leaves, thyme, and paprika add depth to the flavor profile and come with their own set of health benefits, like aiding digestion and boosting immunity.
If you’re a fan of the American classic—Chicken and Dumplings—you’ll find this dish familiar yet excitingly different, and it would pair well with a side of crusty bread or a simple salad, or even as a meal unto itself. The beauty of the Giant Taro and Chicken Stew is its adaptability—it’ll hold its own place at your weeknight family dinner, and shine just as bright if served at a gathering with friends.
I hope you love this recipe just as much as I do. Happy cooking!
What You’ll Need
- 2 lbs Chicken Thighs, boneless and skinless
- 3 cups Giant Taro root, peeled and cubed
- 4 cups Chicken broth
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 can 14 oz Coconut Milk
- 2 Bay leaves
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Paprika
- Salt and Pepper to taste
- 2 tablespoons Cooking Oil
- Chopped Parsley for garnish (optional)
Method
Step One
Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the chicken thighs to the pot and season them with salt, pepper, and paprika. Brown the chicken on all sides, then remove it from the pot and set it aside.
Step Two
In the same pot, add the diced onion, chopped celery, and chopped carrots. Sauté the vegetables until they begin to soften, about 5 minutes. Add the minced garlic and continue cooking for another minute, stirring frequently to prevent the garlic from burning.
Step Three
Add the giant taro root cubes to the pot and stir well to combine them with the vegetables. Continue cooking for a couple of more minutes.
Step Four
Return the browned chicken to the pot, along with any juices that have accumulated on the plate. Add the chicken broth, coconut milk, bay leaves, and dried thyme. Stir everything together until it’s well combined.
Step Five
Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for about 45 minutes, or until the chicken is cooked through and the taro root is tender. Check the seasoning and adjust with more salt and pepper if necessary.
Step Six
Once the stew is done, ladle it into bowls and garnish with chopped parsley if desired. Serve the Chicken and Giant Taro stew warm.
