Chinese Chicken Stew

For the recipe, hop on over to Alessandra's blog.  The recipe is posted there.

Now, I think you know me well enough to know that I almost always modify recipes, except for baked goods.  So, my main modification for this recipe was that I didn't use a crock pot; I used my Dutch Oven instead. I also added red and green bell peppers and rearranged the order I added the ingredients since I wasn't slow cooking.  The one thing I'll do next time is add a little salt to the chicken first.  Most of my spices/seasonings are salt-free so that I can control the salt-intake, so yeah, I should have added a little salt to the chicken.  :-)

Hands down, this recipe is so good and flavorful!  I had everything but two ingredients on hand (the chicken thighs and mushrooms) and I have been waiting a long time to find a way to use Chinese Five Spice.  That spice is so aromatic, I can't wait to use it again.

Ok, no more talking, just photos now.

 

Served over a bed of jasmine rice and topped with fresh cilantro. 

Bon Appetit!

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