Trinidadian Chicken Stew

How does one expand one's palate to include foods of different cultures?  I'm sure there are a lot of ways to become more adventurous, but what I like to do is actually read a recipe for things I'm already familiar with, even if it has a funny name or seems way different than what I usually make.  Like this recipe:  I'm not sure what they make in Trinidad usually, but I know I like brown sugar, ginger, vegetables, and chicken.  They can't be all that bad together (and yes: brown sugar and chicken...I have a great recipe about that later that Peter actually found).

"Brown" the brown sugar in a pot... don't burn it!

Why be adventurous once in a while?  Why not?!  If you go through life making only what your mom made you (6 recipes in total, or whatever), that's not very exciting, now is it?  You can really jazz up a Thursday night by trying something totally new.  And "new" does not equate to "hard".   Just read the recipe all the way through the first time you make it, before you pick up a pan or turn on a burner.

Ok so on this adventure, we need fresh ginger.  It's the knobby brown-ish looking thing at the grocery store.  Break off a piece about 1.5-2 inches (yes, you can do that), and take it to the check out.  It will probably cost you all of $0.36.  New ingredient, check.  Then peel it with a vegetable peeler and grate on a very fine microplane.

Whole canned tomatoes:  you can find this in the canned foods aisle.  If it comes in a big can (and we only need 4...) you can use the rest of the can later in the week to make a homemade pasta sauce (whir it up in a blender, season, toss with pasta after heating).

That's about it!!  See, it's fun to be adventurous.  You can go back to your old stuff tomorrow :)

Trinidadian Chicken Stew
From Giada de Laurentis, Food Network

1/4 cup oil
2 Tbsp dark brown sugar
4 boneless, skinless chicken breasts
1 Tbsp finely grated fresh ginger
1 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
4 whole peeled canned tomatoes
1/4 cup chopped fresh parsley
3 carrots, peeled, and cut into 2 inch pieces
8 baby Yukon gold potatoes, cut in half
1 cup water or chicken stock

Preheat oven to 400 degrees.  Place carrots and potatoes on a foil-lined baking sheet and toss with a little oil and salt/pepper.  Roast for 20 minutes or until beginning to soften.

In a big pot, heat oil over medium-high heat.  Add brown sugar and cook, stirring occasionally until very dark (2 minutes).  Add the chicken pieces and turn to coat.  Add ginger, salt and pepper.  Cook, stirring frequently until chicken begins to brown (5 minutes).  Add tomatoes and break up with a spoon;  stir in parsley, roasted carrots and potatoes and water/chicken stock.  Cover and simmer until the chicken is cooked through and the vegetables are tender, 30-35 minutes.  Season with salt and pepper if needed.  Transfer to bowls and enjoy something new!