Spicy Chicken Stew Recipe

Spicy Chicken Stew Recipe

"Dizzy Soup"

Dubbed Dizzy Soup, affectionately, but originally Zuppa la Dizi, this is a very spicy chicken stew recipe from Africa. It boasts one of the most unlikely combinations of ingredients you will find. In fact, when my friend first made this for me I watched her and thought, That woman can go from entree to dessert faster than any one else I know!

Dizzy Soup

It looks innocent enough but this is one chicken stew that will clear your sinuses quite effectively. If you're not into hot, cut way back on the crushed red pepper or don't drink the broth.

2-3 pounds chicken thighs, cut in half

I usually use boneless, skinless chicken thighs but you can also use 1 whole cut-up chicken, or bone-in pieces, about 5 pounds. 3 or 4 small plantains or very green bananas, peeled and sliced into 1-inch pieces
6 stalks celery, trimmed, cut in 1-inch slices
1 medium onion, chopped
2 large tomatoes, cut into eighths
1/2 cup shredded coconut
1 tablespoon crushed red pepper, or to taste
Salt to taste

Season the chicken with salt and place it in a large pot with all the remaining ingredients and water to cover.

Simmer until the chicken is cooked and the plantains or bananas are tender, 40 minutes to 1 hour. (Plantains take longer to cook than bananas and, no, the banana does not get mushy.)

Taste and adjust the salt, if necessary.

Serves 6 or 8.

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