Dizzy Pig Nad Stew
By Dizzy Pig Competition Team
- 3-4 cups chicken thigh meat cut into bite size chunks
- 1 or 2 pieces of sausage
- 2 Tbsp peanut (or other) oil
- 1 large sweet onion coarse chopped
- 1 whole head garlic smashed and chopped
- 1 or 2 poblano (or other mild pepper)
- 2 potatoes cubed
- 1 cup fresh corn (or other veggies of choice)
- 4 cups chicken broth
- 1 beer
- Dizzy Pig® Tsunami Spin (or seasoning of your choice)
- Season chicken chunks with light coating of Tsunami Spin.
- Heat dutch oven with oil in your egg over direct heat until sizzling.
- Brown chicken for a couple minutes. Do in small batches to assure good browning.
- Remove chicken with slotted spoon. Reserve.
- Brown sausage next.
- Remove sausage with slotted spoon. Reserve.
- Reduce heat and saute onion, peppers until onions are translucent.
- Add garlic and cook a few minutes being careful not to burn.
- Dump in chicken broth and reserved meat.
- Slowly bring to bubbling simmer, and cook 30-60 minutes.
- Add a beer once it cooks down a little.
- Season with more rub, and add potatoes.
- Cook until potatoes are nearly soft, then add corn.
- Salt to taste and serve!
