Curried Roasted Red Pepper Stew
1.5 pounds chicken thighs, boiled, and shredded
10-12 oz container roasted red peppers, thinly sliced
4 cups chicken stock
1 pound crimini mushrooms, sliced
1 onion, chopped
7 cloves garlic, chopped
28 oz. can whole tomatoes, crushed by hand or blender
2 tablespoons curry powder
salt
4 tablespoons extra-virgin olive oil
In a large stockpot, add salt, and saute onions and red peppers in 2 tablespoons of olive oil, cover, and allow to cook until caramelized. Then, add garlic, 1/2 cup of chicken stock, and chicken, cook covered for approximately 12 minutes.
Meanwhile, salt and saute mushrooms in a frying pan over medium heat, covered, with 2 tablespoons of olive oil. Allow the mushrooms to sweat, or approximately 10 minutes. Then, add to the stockpot.
Then, add remaining chicken stock to the stockpot with tomatoes, curry powder, and salt. Cover, and allow to cook for an additional 15-20 minutes. Then, serve and enjoy!
