Nagaimo is Japanese yam. After it is cooked, the outside of nagaimo is creamy and the inside is crunchy. After soaking the juice in this dish, nagaimo tastes very savory.

This recipe grew out of my want for something like chicken and dumplings without the all day affair that represents. My family loves this meal, I make it in a 5qt Dutch oven, and the stew is gone before bedtime.

You start wanting one thing, then it turns into something else. Then you look like a genius. Cook this and you too will look like a genius.

A stew is a mere culture, a chicken stew for morning breakfast refers to the wholesomeness to celebrate a festive moment. Celebrations never left without the presence of this coconut milk stewed meat. Vegetables cooked together with meat (chicken/mutton/duck/beef) is enveloped with richness and flavour. One among the dishes were the flavours improves the longer it sits. Slow cooked, simmered in low temperature stewing is always made in a covered pot which allows the favours to combine well.#chefeza

For a complete meal, I like to serve this stew with taco fixings - charred corn tortillas, pico de gallo, fresh cabbage, crema agria (Mexican sour cream), lime wedges and a bottle of Valencia or Tapatío. :)

#reststyle - This yummy Kerala style hearty Chicken Stew is often served in restaurants along with appam or idiyappam. Very easy and healthy, it is a perfect meal to be enjoyed. It is in fact a one-pot wonder that can be relished as a light meal too. It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromat flavour with a hint of sweetness.

Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

A southern U.S. favorite with a few twists: I serve it with lebanse style rice, and the spices have a twist. I added cinnamon and turmeric, which are not commonly used in the US for savory dishes! Also- the okra are kept whole, which keeps them from becoming slimy, and they stay tender. An easy, personal favorite, I hope you enjoy.Tips:-Put your onion in the freezer 15 minutes prior to chopping. Helps with tears :-)-Dont overcook chicken!-There are a lot of ingredients, so rather just imagine it in stages: brown chicken, cook veggies and spices, add liquids and simmer, cook rice, and add okra and chicken. Voila

Got this recipe from NYT Cooking when I was feeling a little adventurous (don't know what to cook, more like). It's savory and although reminds me of curry, it is not spicy at all. Goes great with rice. There are a lot of ingredients on the list so, adjust to suit taste. There's no sugar in original article, I just like to make a little sweeter)

I wanted to establish a diet routine and save money, so I used the chicken breast in the freezer to make a hearty dish.All you have to do is prepare the meat, sauce, then fry up the meat.These are also delicious cold. In fact, they might even be tastier at room temperature. Recipe by Eiyoushi Kanaemon

A one pot meal filled with great and interesting flavors. It’s not thick like a beef stew or gumbo, so it can be served up on a large platter for entertaining dinner guests. I like using whole chicken thighs; it’s cheaper, and produces a juicier taste.

I found this recipe in my crockpot cookbook and decided to try it with a few more ingredients.