Spicy Chicken Stew

In the Vietnamese Cuisine, stew is a regular meal that is served in every house. It normally comes with big cutting meat. In some cases, pig legs are the prefer choice; it is called "thit heo hon". I like the spicy ingredients in this dish because all of them are very healthy choices to consume daily, such as ginger, garlic, turmeric, and lemongrass. I like to adapt this recipe to my easy healthy eating habit by using chicken instead of pig legs. It turns out very well and is much healthier. Here it is!

Ingredients:
3 skinless chicken legs and thighs
1 cup cooked peanuts
1/2 cup chicken broth or water
Spicy marinade ingredients:
1 tbs chopped lemongrass
1 tsp fresh chopped ginger
3 garlic cloves, minced
1/2 tsp turmeric
1 tsp curry powder
1/4 tsp five spice
1 tbs oil
1 tbs cooking wine
1 tbs fish sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbs honey

Garnish with chopped cilantro and green onions

Directions;
Remove the cooked peanuts skin and set a side.
Cut the chicken into big chunks (about 1 and 1/2 inch pieces to 2 inches).

In a mixing bowl combine the spice ingredients. Add chicken and mix well. Marinate for a few hours.
Heat 1 tbs peanut oil in a large pan. Add the chicken with the marinade and brown them for a few minutes or until you can smell the fragrance from all the spices.
Add chicken broth and bring to boil. Cover and simmer for 15 minutes. Add cooked peanuts and continue to simmer until the meats are tender. Adjust the seasoning with more sugar or salt.
Sprinkle with chopped cilantro and onions. Serve with cooked rice.