Maasai-inspired Chicken Stew

Ingredients

In this Maasai-inspired version of Aguadito de pollo, we incorporate Maasai-specific ingredients and spices to give the dish a distinct flavor profile. The traditional Peruvian herbs and spices are replaced with Maasai spices such as coriander, cumin, and turmeric, which add a warm and earthy taste to the stew. Additionally, we include Maasai vegetables like sweet potatoes and kale to enhance the nutritional value and bring a touch of Maasai culinary tradition to the dish. We alse have the original recipe for Aguadito de pollo, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 cups (400g) sweet potatoes, peeled and diced 2 cups (400g) sweet potatoes, peeled and diced
• 1 cup (200g) carrots, diced 1 cup (200g) carrots, diced
• 1 cup (200g) kale, chopped 1 cup (200g) kale, chopped
• 1 cup (200g) peas 1 cup (200g) peas
• 1 cup (200g) rice 1 cup (200g) rice
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 35g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the ground coriander, cumin, and turmeric over the chicken, and stir well to coat the pieces evenly with the spices.
4. 4.
   Add the diced sweet potatoes, carrots, kale, peas, and rice to the pot. Stir everything together to combine.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 45 minutes to 1 hour, or until the chicken is cooked through and the rice and vegetables are tender.
7. 7.
   Once cooked, remove the pot from the heat and let it rest for a few minutes.
8. 8.
   Serve the Maasai-inspired Chicken Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Sweet potatoes — Make sure to dice the sweet potatoes into small, uniform pieces to ensure even cooking.
• Kale — Remove the tough stems before chopping the kale leaves.
• Chicken — For a healthier option, remove the skin from the chicken pieces before cooking.

Tips & Tricks

• To add an extra Maasai touch, you can sprinkle some toasted sesame seeds on top of the stew before serving.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes to the stew.
• Feel free to adjust the amount of spices according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve the Maasai-inspired Chicken Stew with a side of traditional Maasai flatbread or cornmeal porridge for a complete meal.

Serving advice

Serve the Maasai-inspired Chicken Stew in deep bowls, allowing the flavors to meld together. Garnish each serving with a sprinkle of fresh cilantro for added freshness and aroma.

Presentation advice

For an authentic Maasai presentation, serve the Maasai-inspired Chicken Stew in traditional Maasai bowls or wooden serving dishes. Accompany the stew with Maasai-inspired table decorations, such as colorful fabric or beaded accessories.