jicama chicken stew

2016-11-20

Jicama is the tuber root of a Mexican vine plant. It has a crunchy texture and a very refreshing taste.

So far, I have not seen any recipes where the jicama is cooked, so I made this one up myself. To protect the jicama from overcooking, all other ingredients were fully cooked before I added the jicama, so the cooking jicama is limited to warming it through.

Be careful with spices. Jicama has a delicate flavor that can easily be overpowered.

INGREDIENTS

This is what you need for 6 servings:

1 lb. jicama, peeled, cubed or grated
1 lb. chicken breast meat
1 lb. onion & bell pepper mix (frozen)
or use fresh & chopped
3 potatoes, peeled, diced small
olive oil
S&P
optional:
- ¼ lb. prosciutto panino, sliced thin

Pic1: jicama chicken stew

Directions

Pic2: dice the jicama
Pic3: load that pot
Pic4: load some more: potatoes, jicama

Boil the potatoes separately with salt. About 8 minutes will do with the small cubes.
Don't cook them too soft. You don't want them to fall apart.
Reserve the potato broth.
Cut chicken breast in 1/4” pieces. Season to taste.
Sear over high heat in olive oil until beginning to blacken.
Simmer until fully cooked. Remove and reserve.
Sauté the onion & bell pepper mix in a 6-qt pot in olive oil until soft.
Add the potatoes, chicken, diced jicama.
Add enough potato broth to keep the stew wet, S&P to taste.
Careful, do taste. The potato broth is already salted.
Bring to a boil. Reduce heat and simmer just long enough to warm the jicama through.
Do not stew the jicama into mush.
Serve immediately.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org