2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
6 large carrots, peeled and cut into 1/4-inch slices
6 stalks celery, cut into 1/4-inch slices
10 cloves garlic, chopped
6 large sprigs fresh thyme
3 dried bay leaves
2 bottles, 12 ounces each, brown ale, such as Newcastle
4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1 pound okra, stemmed, and cut into 1/4-inch slices
12 cups canned low-sodium chicken stock
2 cans, 28 ounces each, peeled whole tomatoes with their liquid, crushed
2 cups fresh or frozen corn kernels, about 6 ears
2 teaspoons crushed red pepper flakes
1 1/2 cups whole milk
1 cup coarsely chopped flat-leaf parsley
Juice of 1 lemon
Hot sauce, for serving (optional)
Directions
In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper. Add the chicken, and toss well to evenly coat. Heat 1/2 cup olive oil over medium-high heat in a wide, 20-quart, heavy-bottomed pot. Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes. Using a slotted spoon, transfer chicken to a large bowl. Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper. Cook, stirring frequently, until softened, about 8 minutes. Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon. Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil. Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth. Stir mixture into the stew and return to a simmer. Cook until very thick, 2 to 3 minutes. Reseason with salt and pepper. Stir in the parsley and lemon juice. Serve with a dash of hot sauce, if desired.
Close
Contributors' Comments Add Comment