Kyle Tibbs Jones recalls falling in love with this hearty dish while growing up in the South. Since then, it has become a staple for holidays and dinner parties.
recipe 
yields
Serves 8
1 (4-5-pound) stewed chicken, cooled 2 tablespoons butter
1 celery stalk, chopped 1 large green bell pepper, chopped
1 medium yellow onion, chopped
1 pound mushrooms, sliced
3-4 garlic cloves, minced
2 large and 1⁄2 small tomato, diced
2 tablespoons chopped fresh parsley
1 tablespoon white pepper
1 tablespoon powdered thyme
2 teaspoons (heaping) curry powder
1 tablespoon salt
Pinch of cumin
1 teaspoon paprika
1⁄2-1 teaspoon coriander
1 can small peas, drained
White rice or tahdig, currants, sliced almonds, golden raisins, and chutney for serving
ingredients
steps
- Pick chicken from bones; set aside bones for another use. In a large pot over medium heat, add butter, celery, pepper, and onion; cook until soft, about 5 minutes. Add mushrooms and garlic and cook 5 minutes more. Add tomatoes, parsley, and all seasonings, and cook 20 minutes.
- Stir chicken meat into vegetables, then cook another 10 minutes. Mix in peas and cook long enough to heat through, 3 to 4 minutes more. Serve with rice or tahdig, currants, almonds, raisins, and chutney.
Date Published: 07.02.25
