When one thinks of Punahou School cafeteria favorites, caramel cuts and malasadas immediately come to mind. Chicken stew? Supposedly this wasn’t around during Punahou 74’s school days. I certainly don’t remember it but, then, I never ate school lunch. Perhaps I was missing out.
This week’s “By Request” column in the Honolulu Star-Advertiser featured a Punahou Chicken Stew Recipe (“Punahou fields fine chicken stew” by Betty Shimabukuro) that sounds like it’s well worth preparing. With ingredients such as peas, carrots, and potatoes swimming in a ginger-flavored ginger broth, it’s easy to see why this dish is something that’s worth adding to your list of favorite recipes.
PUNAHOU CHICKEN STEW
3 pounds boneless, skinless chicken thighs
1 2-inch piece ginger, smashed
1/2 tablespoon sea salt or kosher salt
6 tablespoons margarine, melted
5-6 tablespoons flour
1 head garlic, minced (not a clove, a head of garlic)
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
1 pound white potatoes, peeled and diced (about 3 cups)
1 pound frozen peas and carrots
Place chicken in pot and cover with water (2-3 cups). Add ginger and salt. Bring to boil, then lower heat and simmer until cooked through, about 30 minutes. Skim fat and oil while cooking. Remove chicken, discard ginger. Keep broth simmering.
Make roux by beating margarine and flour using an electric mixer. Add flour gradually, beating until roux is thick and creamy (you might not need all the flour). Slowly add roux to simmering broth, stirring until thickened (you might not need all the roux). Stir in garlic, pepper, nutmeg and potatoes.
Cut chicken into bite-size pieces and return to pot. Cover and simmer until potatoes are cooked, about 15 minutes.
Add peas and carrots and simmer until heated through. Serves 6.
Per serving: 500 calories, 21 g fat, 5 g saturated fat, 190 mg cholesterol, 950 mg sodium, 28 g carbohydrate, 4 g fiber, no sugar, 50 g protein.
Slow cooker note: You may get more flavorful broth by combining chicken, water, salt, and ginger in the crock pot and cooking on low about 4 hours. When the chicken is tender, continue preparing the recipe on the stove top. If doing slow cooking, it is best to use about 3 1/2 pounds of bone-in chicken thighs. Remove the skin before cooking.