Baked Chicken & Vegetable Stew

Here’s to spicy spring nights! Cheers!

The first time I made this recipe, I added a tad too much cayenne and it was super spicy.  I would caution to add less and if it’s not spicy enough increase the cayenne.  Keep in mind, the longer it cooks the more the flavors of the spicy will come out.  While you’ll start on the stove, most of the cooking is done in the oven.

2 pounds chicken

1 pound baby potatoes skin on cut in halves

6 large carrots or 1/2 pound baby carrots

1 leak sliced in rings

1/2 cup chopped onions

1/3 cup lemon juice

1/2 teaspoon turmeric

1/2 teaspoon cumin

1 tablespoon cayenne

1 tablespoon paprika

1 tablespoon pepper

1/2 teaspoon salt

16 ounces water

Preheat the oven to 425.  Add all of the ingredients into a large pot and stir until combined.  Then add the chicken.  On the stove, bring to a boil.  Once it is boiling, cover it with a lid and move it to the oven for 1 hour.  You’ll know it is done when the chicken easily separates.

 

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