Chicken Ya-Hah

This fiery chicken stew throws the global spice rack at the pan and somehow it all works: chili powder, cumin, curry powder, Szechwan chili sauce, fresh jalapenos, dark sesame oil, oregano, and red wine all simmered together in tomato sauce for an hour. It’s fusion cooking before fusion cooking had a name.

The dark sesame oil gives the base a toasty, nutty aroma that ties the Southwestern and Asian flavors together. Water chestnuts add a surprising crunch that holds up through the full hour of simmering, keeping every bite interesting.

Chef Tips

• Cut the chicken into bite-sized pieces before sauteing. Smaller pieces absorb more of the spiced sauce during the simmer.
• Cook the chicken until just barely done before adding the tomato sauce. It finishes cooking during the hour-long simmer, so overdoing it now means dry, stringy chicken later.
• Three cans of tomato sauce is a lot. This is meant to be saucy and stew-like, spooned generously over your starch of choice.
• Taste after simmering and adjust the heat. Three jalapenos plus Szechwan chili sauce packs real punch.

Variations

• Serve over crumbled cornbread for a Southern base, over rice for Asian flair, or tossed with pasta for Italian comfort.
• Add a can of black beans during the last 15 minutes for a heartier, more chili-like dish.
• Swap chicken for cubed pork shoulder for a richer, more succulent stew.