Chicken and Rutabaga Stew
Rutabaga is a root vegetable that most people probably don't cook on a regular basis. I know this was my first time using the vegetable, which to me, looked like an overgrown turnip with brown skin. Not beautiful, I know, but I was curious to find out if it tasted better than it looked.
It turned out to be an interesting departure from the stew standard — the potato. It's relatively mild in flavor and I left it a little bit of crunch to give the stew texture. All in all, I think it's a vegetable I'd like to try again — and the fact that it's dirt cheap is a plus, too.
- 2 Tablespoons vegetable oil
- 1 chicken breast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 onions, chopped
- 1 large carrot, chopped
- One 28-ounce can crushed tomatoes
- 2 Cups chicken stock
- 1 large rutabaga, peeled and diced finely
- 1 Cup chopped cilantro
Heat the oil in a large pot over high heat until it shimmers. Add the chicken and brown, about 6-7 minutes. Season with salt and pepper, to taste.
Remove the chicken to a bowl and add the onions and carrot. Season again. Reduce the heat to medium-high and cook until brown around the edges, about 8 minutes.
Add the tomatoes and stock and simmer for 12 minutes. Add the rutabaga and simmer until crisp tender, about 25-30 minutes. Season with salt and pepper, to taste.
Add the chicken back to the pot to warm through, about 3-4 minutes, and stir in the cilantro just before serving.