YIELD Makes 4 to 6 servings
INGREDIENTS
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 1/2 teaspoon salt 1/4 to 1/2 teaspoon saffron, crushed Black pepper to taste 2‑1/2 cups chicken broth or water 2 tablespoons water 3 tablespoons cornstarch Hot cooked rice *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- 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.