Spicy Chicken Stew

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A completely spur-of-the-moment meal, albeit a very good one. This is a somewhat spicy chicken stew with a good deal of flavor to it. Very thick and fairly filling. Even better, extrremely easy to make.

Recipe:

Ingredients:

• 2-3 large chicken breasts, defrosted and cubed.
• 3 large potatoes, peeled and cubed.
• 2-3 carrots, peeled and chopped.
• 2 stalks of celery, chopped.
• 1 medium onion, diced.
• 3 cans of chicken stock.
• 1 can of creme of chicken.
• Jamaican jerk seasoning, cajun seasoning, ground chipotle, seasoning salt, black pepper, salt and garlic powder. All to taste.
• 1 bay leaf.

Directions:

1. Prepare the vegetables first, taking care to wash and peel them. Toss them in the pot and mix them up a bit.
2. Prepare the chicken, slicing it as small as you like. Smaller pieces tend to break up a little more.
3. Add the chicken stock and creme of chicken.
4. Add spices. Don’t worry if you don’t add enough, once the pasta is in you can taste the broth and add more.
5. Bring the stew to a boil and cut the temperature back to about half, or a high simmer.
6. Stir often.
7. Once the chicken appears to be cooked through (white) and the potatoes and carrots are soft, add then entire box of bow-tie pasta.
8. Stir even more.
9. Remove from heat once the pasta is soft, let stand several minutes.
10. Serve with cornbread.