Chicken “Ragu”
This recipe was inspired by my mom, but not actually one of her recipe. So I went over to my parents' house one day and she served this hearty chicken stew. It had a slice Asian influence, but for the most part was very Western. When I asked her how she made the stew she said "Ragu". I thought maybe that was the Vietnamese name so I asked her how she made it and she said use "Ragu". What? I finally figure out that rather than using a tomato sauce as base she used a jar of Ragu pasta sauce. I prefer to make my with tomato sauce because I prefer to not have the extra oil and sugar that most store bought pasta sauce contains.
Okay, upon talking to other people including our Vietnamese nanny who just came out to the state about 3 years ago, it turns out that Ragu is a real dish. It was based on the French influence cuisine of a Ragout.
Okay, upon talking to other people including our Vietnamese nanny who just came out to the state about 3 years ago, it turns out that Ragu is a real dish. It was based on the French influence cuisine of a Ragout.
Ingredients
2 Tbs tomato paste
2 Tbs fish sauce
2 Tbs tomato paste
2 Tbs fish sauce
1 Tbs sugar
1/2 tsp paprika
1/4 tsp salt
1 pound chicken, cut into bite size pieces
1 Tbs oil
1 lemongrass stalk, cut into 4" length
1 pound chicken, cut into bite size pieces
1 Tbs oil
1 lemongrass stalk, cut into 4" length
3 garlic cloves, finely chopped
1 large onion, finely chopped
8 oz tomato sauce
8 oz tomato sauce
1 1/2 cup coconut juice or soda
3 cups water
½ cup red wine
1 medium potato, peeled and chopped into 1 in” piece
1 cup green peas
½ cup carrots, chopped
1 cup white mushroom
3 cups water
½ cup red wine
1 medium potato, peeled and chopped into 1 in” piece
1 cup green peas
½ cup carrots, chopped
1 cup white mushroom
Directions
1. Marinate chicken in tomato paste, fish sauce, sugar, curry powder, paprika, and salt. Refrigerate 4 hours.
2. Bruise the lemongrass stalk so that it will release more flavor. Saute lemongrass, garlic, and onion in oil until fragrant. Add the potatoes, carrots, and mushroom and sear. Do not cook the vegetable fully at this point.
3. Add chicken to the pan and saute until chicken is seared. Add tomato sauce, coconut soda, water, wine, and green peas.
3. Bring to a boil. Turn down heat and let simmer until chicken fully cooked. Approximately 30 minutes. You may simmer this dish longer to allow the coconut soda to caramelize and tenderize the meat more.
4. Serve with french bread.
1. Marinate chicken in tomato paste, fish sauce, sugar, curry powder, paprika, and salt. Refrigerate 4 hours.
2. Bruise the lemongrass stalk so that it will release more flavor. Saute lemongrass, garlic, and onion in oil until fragrant. Add the potatoes, carrots, and mushroom and sear. Do not cook the vegetable fully at this point.
3. Add chicken to the pan and saute until chicken is seared. Add tomato sauce, coconut soda, water, wine, and green peas.
3. Bring to a boil. Turn down heat and let simmer until chicken fully cooked. Approximately 30 minutes. You may simmer this dish longer to allow the coconut soda to caramelize and tenderize the meat more.
4. Serve with french bread.
Hi Vy! I was wondering how I'd modify this recipe if I just wanted to use plain old Ragu :]
ReplyDeleteHi Monica. The way that mom does it is is that she first cooks the chicken in 1 Tbs of oil to brown it. Then she uses 1 jar of Ragu sauce to the pot. She then adds the fish sauce, paprika, potato, carrots, and water. She brings it to a boil and then turns down the heat to simmer. At home she usually serves it with french bread and salad.
ReplyDeleteHello Vy! What particular type of red wine you would usually use in a stew like this?
ReplyDelete