Buttermilk Habanero Chicken Stew
A creamy, gluten free chicken stew with serious kick.
Ingredients
- 2 tbsp olive oil
- 4 large bone-in chicken thighs about 2 lbs
- 1/2 cup diced onion
- 1/4 cup minced habanero pepper *1/3 cup for extra heat
- 2 cup broth or water
- 1 cup buttermilk divided into 3/4 and 1/4 cup
- 1/4 cup honey
Instructions
- Place dutch oven on medium-high heat, swirling olive oil to coat bottom evenly. When a bit of smoke appears, place chicken thighs skin side down in pan. Sear until skin is a deep golden brown and crisp, or 3-5 minutes. Remove thighs and set aside.
- Sautee onions and peppers in fat remaining in pan. Cook slowly until onions are caramelized. Reduce heat and add thighs, broth, and buttermilk. Cover and let simmer for 50-55 minutes. Taste stew and season generously with salt and pepper.
- Remove chicken thighs, let cool slightly, and debone-making sure to remove any cartilage or excess fat. Using a shredder or fork tines, tear chicken into bite sized strips. Add back to buttermilk texture. Finish by gently stirring in honey and remaining 1/4 cup buttermilk.
Notes
- Be sure to season chicken well with salt and pepper before browning
- When working with habanero peppers, be relentless about hand washing. You don't want to accidentally get that stuff in your eye.
- I used skin on, bone in thighs for optimal flavor, but use what you have! Smaller or skinless thighs will have a significantly lower browning time.
- If you want to kick the heat up a notch, add additional habanero in 1/2 tbsp increments to suit your taste.