Firehouse Chicken Stew

Name: Firehouse Chicken Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces; 6 larges carrots, peeled and cut into 1/4-inch slices; 6 stalks celery, cut into 1/4-inch slices; 3 liters canned low-sodium chicken stock; 24 servings Coarse salt and freshly ground black pepper; 3 dried bay leaves; 237 milliliters coarsely chopped flat-leaf parsley; 355 milliliters all-purpose flour; 473 milliliters fresh or frozen corn kernels, about 6 ears; 6 large sprigs fresh thyme; 10 cloves garlic, chopped; 1 Juice of lemon; 454 grams okra, stemmed, and cut into 1/4-inch slices; 177 milliliters extra-virgin olive oil; 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 2 teaspoons crushed red pepper flakes; 4 kilograms boneless skinless chicken thighs, cut into 1 1/2-inch pieces; 355 milliliters whole milk; 3 yellow onions, chopped; 2 kilograms Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks; 2 bottles 12 ounces each, brown ale, such as Newcastle; 2 cans 28 ounces each, peeled whole tomatoes with their liquid, crushed

You can never have too many main course recipes, so give Firehouse Chicken Stew It is perfect for Autumn. Head to the store and pick up thyme, coarse salt and pepper, bay leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper