Makes 4 to 6 servings
|2||tablespoons olive oil|
|1||large onion, chopped|
|3||cloves garlic, chopped|
|1||to 2 teaspoons minced seeded jalapeño pepper*|
|2||jars (12 ounces each) roasted red peppers, drained|
|2||large tomatoes, diced|
|2||cups thinly sliced zucchini|
|Grated peel of 1 lemon|
|1||teaspoon dried oregano leaves|
|1||teaspoon dried thyme leaves|
|1/4||to 1/2 teaspoon saffron, crushed|
|Black pepper to taste|
|2-1/2||cups chicken broth or water|
|Hot cooked rice|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion, garlic and jalapeño until onion is soft. Add red peppers, tomatoes, zucchini, lemon peel, oregano, thyme, salt, saffron and black pepper. Cook and stir 5 minutes; add broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
- Blend water into cornstarch in small cup until smooth. Stir into stew. Cook and stir until stew boils and sauce is slightly thickened. Serve over rice.
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