Juicy Chicken Stew On Rice

1. 1

   Sprinkle the chicken parts on all sides with salt and pepper. Heat a large (minimum 5 or more quarts) Dutch oven or a wok over medium-high heat. Place the chicken thighs and the back skin-side down in the pan. Cook until the pieces have rendered some fat and are lightly browned. With luck, the pieces can be easily turned over; if they stick, gently pry them loose without tearing the skin, and turn them over. Cook until lightly brown--pieces do not have to be cooked through. Remove from pot. Cook remaining pieces until lightly browned; remove from pot.

2. 2

   Add garlic to pot. Stir in onion. Add bay leaves. Top with potatoes, turnip (if using), rutabaga (if using) and carrots; sprinkle with salt and pepper. Place chicken parts on top, followed by the cabbage chunks and green beans. Pour the tomato sauce into the pot and cover it loosely with a piece of aluminum foil with a hole poked into it with a paring knife. (This allows the juice to reduce to a sauce while it steams the cabbage and beans.) Bring to a boil, then lower heat to medium and cook for 20-30 minutes, until vegetables and chicken are cooked through. Add salt and pepper if necessary. Serve ove rice.

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