Pan-a Stew-a: A Remedy for all Ills or Difficulties

In my pantry today:

  • 1 10 oz can chicken breast, drained
  • 1 14 oz can butter beans, drained
  • 1 L sweet potato, diced
  • 1 c kale, minced
  • 4-8 baby carrots, or whatever’s left in fridge
  • 1-2 c Basmati rice, cooked and cold
  • 1/2 L sweet yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 2 14 oz cans chicken broth
  • 1 tsp olive oil
  • 1/2 tbsp butter
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/3 tsp cumin
  • 1/3 tsp cayenne pepper
  • Parmesan cheese to top

panstewThis will be a cold February night’s remedy for all ills and difficulties; it will be, as well, a panacea of flavors. Get those large onion and small garlic minces into butter and olive oil heating to the M side of ML. After about ten toe-tapping minutes, add sweet potatoes, turmeric and 1 can of broth. Stir to coat. Another 5 minutes in, fond the last dregs of a still-viable bag of baby carrots and add them to the pan as well. Cover and boil over MH until potatoes begin to show signs of tenderness towards your fork. Add kale, chicken, rest of seasonings and rest of broth. continue cooking on L, covered until dinnertime. Five minutes before said time, increase the pan to M, add rice and slap the cover back on. As pan reaches the zenith of M turn it back off. Let sit for 2-5m then serve topped with Parmesan. 100 reasons for 5 spoons tonight!

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