Stew Recipes » Chicken Stew

Chicken With Garlic Rosemary and White Beans Stew

admin — Tue, 04 Mar 2008 19:59:33 +0000

2 pounds bone-in, skinless chicken pieces
2 tablespoons extra virgin olive oil
1 (10-ounce) package pearl onions, peeled and halved
3 carrots, peeled and diced
5 cloves garlic, minced
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 (15-ounce) cans great Northern or cannellini beans, rinsed and drained
2 teaspoons chopped fresh rosemary
1 (14.5-ounce) can chicken broth

1. In a large, heavy pot heat the olive oil over medium-high heat. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; sauté until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Season to taste with salt and pepper. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.
2. Ladle into large bowls and serve with rustic bread and salad.

Makes 4 servings.

Casablanca Chicken Stew

admin — Tue, 04 Mar 2008 19:58:34 +0000

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 teaspoon ground ginger
1 (15-ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14-ounce) can chicken broth
1 tablespoon all-purpose flour, mixed with 2 tablespoons water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon lemon juice

1. In large saute pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside.
2. To same saute pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
3. Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
4. Serve over rice or couscous.

Makes 6 servings.

Nutrition Information, Per Serving: 350 calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate

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Brazilian Chicken with Sausage and Black Bean Stew

admin — Tue, 04 Mar 2008 19:54:45 +0000

1 tablespoon olive oil
3/4 pound smoked sausage, sliced
1 pound fresh boneless, skinless chicken thigh cutlets
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can chopped tomatoes, drained
1 (15-ounce) can black beans, drained, rinsed

1. Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and sauté until browned. Add chicken and brown on all sides, about 5 minutes.
2. Add onion, pepper and garlic; sauté until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender*. Sprinkle with hot sauce if desired.

Makes 6 servings.

Bayou Chicken Stew with Sausage and Rice

admin — Tue, 04 Mar 2008 19:50:30 +0000

2 tablespoons vegetable oil
3/4 pound fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes
1/2 pound andouille sausage, sliced into 1/4-inch rounds
1/4 pound okra, trimmed and sliced
1 cup chopped onions
1/2 cup thinly sliced celery
1/2 cup chopped green bell peppers
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 1/2 cups long-grain rice

1. Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when hot, but not smoking, brown chicken and sausage until all sides are browned, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon and set aside.
2. Add okra, onion, celery, bell pepper, black pepper, white pepper, cayenne pepper, dry mustard, thyme, basil and salt. Cook, stirring frequently, for 10 minutes, or until vegetables are soft. Stir in broth, tomatoes and rice and bring to a boil. Cover, reduce heat and simmer for 15 minutes, or until rice is tender. Add reserved chicken and sausage and simmer gently until thoroughly heated. Serve warm.

Makes 6 servings.

Chicken Chasseur

admin — Mon, 03 Mar 2008 06:20:17 +0000

* 1 whole chicken
* 3 Tbsp olive oil
* 7⁄8 oz shallots, peeled and chopped
* 2 garlic cloves, finely chopped
* 2 Tbsp white wine
* 4 ¼ oz small mushrooms, thinly sliced
* 2 tomatoes, deseeded and chopped
* 3 1⁄3 fl oz chicken stock
* 2 tsp fresh tarragon
* a knob of butter
* salt and pepper
* 2 sauté or frying pans
* 1 knife
* 1 cutting board
* 1 fork

Step 1:
Break up the chicken
This recipe only uses 2 breasts of the chicken but if you want to cook the quarters as well just give them more time to cook. Start by taking off the quarters then the breast and then the tip of the wings. Leave as much skin as possible on the breast.

Step 2:
Preheat the oven
Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3:
Season the chicken
First pour on a little olive oil then season generously on both sides with salt and pepper.

Step 4:
Pan fry the chicken
Heat the pan to medium and fry ONLY the skinned side of the chicken for 2-3 minutes or until light brown.

Step 5:
Put the chicken in the oven
When lightly brown, transfer the pan to the oven and continue to cook for 15 minutes.
It is best to place the pan on the floor of the oven.

Step 6:
Turn the chicken
After 15 minutes, turn the chicken over and cook for a further 2 minutes.

Step 7:
Start making the sauce
Meanwhile start preparing the sauce. Put the olive oil into the frying pan and heat for a few minutes then add the mushrooms and a knob of butter.

Step 8:
Saute the shallots
Add the shallots to the heated oil and sauté for a minute or two then add the garlic and season with salt and pepper.

Step 9:
Add the wine
Pour in the white wine and allow to cook for about half a minute.

Step 10:
Add the stock
Add the tomatoes and the chicken stock and continue to stir everything together. Leave the ingredients to simmer and reduce by about a third.

Step 11:
Finish off the sauce
Finally, stir in the fresh tarragon and the knob of butter to complete the sauce.

Step 12:
Serve and enjoy!
To serve, put the chicken on the plate first and follow this by pouring the freshly cooked sauce over the top. Voilá, a perfect Chicken Chasseur.

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Spanish Style Garlic Chicken

admin — Mon, 03 Mar 2008 06:18:57 +0000

* 1 whole chicken , cut into 8 pieces
* 1 tsp cumin
* 1 tsp paprika
* 2 Tbsp flour
* 8 cloves of garlic , minced
* 6 Tbsp olive oil
* ½ oz butter
* 3 1⁄3 fl oz white wine
* 8 1⁄8 fl oz chicken broth
* 2 Tbsp sherry
* 2 Tbsp parsley , chopped
* salt and pepper
* 1 tray
* 1 set of tongs
* 1 saucepan

Step 2:
Coat the chicken
To the bowl of flour add the cumin and paprika and season with salt and pepper. Mix it together then sprinkle the seasoned flour over all the chicken pieces. Coat them well on both sides.

Step 3:
Brown the chicken
Heat the oil and the butter in the saucepan. Add the chicken pieces and brown them on all sides, in batches if need be. Remove them and set them aside.

Step 4:
Cook the chicken
Whilst the last batch is browning, add the garlic, white wine and the stock. Transfer the other browned chicken pieces back into the pan. Bring it to a simmer, cover and let it cook for about 45 minutes over a low heat.

Step 5:
Remove and serve
After 45 minutes, the chicken should be thoroughly cooked but still tender and juicy. Remove the pan from the heat. Just before serving add the sherry and sprinkle over the parsley. Give it a little shake to make sure that everything is coated in the wine and herb. It is now ready to be served. Have it with potatoes or rice and a tomato salad.

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Traditional Chicken Adobo

admin — Mon, 03 Mar 2008 06:14:11 +0000

* 1 whole chicken
* 3 Tbsp white vinegar
* 3 1⁄3 fl oz soy sauce
* fresh black pepper
* 2 tsp brown sugar
* 5 garlic cloves, minced
* 3 bay leaves
* salt to taste
* 17 fl oz chicken stock
* 1 sharp knife
* 1 cutting board
* 1 mixing bowl
* 1 spoon
* 1 large pot with a lid

Step 1:
Prepare the ingredients
Cut the whole chicken into serving pieces of thighs, breasts and wings.

Step 2:
Make the marinade
Thoroughly combine all the ingredients in a bowl except for the chicken and stock. When it is mixed together well, place the chicken pieces in it. Cover the bowl and allow this to marinate for 1-3 hours. This will enable all the juices to be embedded into the chicken, making it more tender as well as giving it a deeper taste.

Step 3:
Cook the meal
Put the stove on a high heat. Then place the chicken with all the marinade and the stock into the pot and bring to a boil. Lower the heat, cover the pan and simmer for 30 minutes.

Step 4:
Finish cooking
Uncover the pan and allow it to simmer very gently for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown.

Step 5:
Serving suggestions
Traditionally, Adobos are always served with white rice which is the staple diet of the Philippines.

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Chicken Cacciatore

admin — Mon, 03 Mar 2008 06:11:55 +0000

* 4 chicken quarters
* 1 Tbsp olive oil
* 2 large onions, peeled and sliced
* 17 ½ oz tinned tomatoes
* 2 garlic cloves, crushed
* 1 Tbsp tomato purée
* 1 Tbsp chopped fresh rosemary
* 1 Tbsp chopped fresh thyme
* 1 bay leaf
* 9 1⁄3 fl oz dry white wine
* 1 Tbsp white wine vinegar
* 5 fl oz chicken stock
* 1 chilli
* freshly ground black pepper
* salt
* 1 flameproof casserole dish
* 1 slotted spoon
* 1 wooden spoon
* 1 tray
* 1 knife

Step 1:
Prepare the chicken
Season the chicken quarters with salt and pepper.

Step 2:
Brown the chicken
Pour the oil into the casserole dish and place on a high heat. Once the dish is hot add the chicken and fry until it is brown on all sides. Take the chicken out and set it aside on a plate.

Step 3:
Brown the onions
Next add the onions and garlic and cook until nicely browned.

Step 4:
Reduce the wine
Add the wine and let it boil until reduced by half.

Step 5:
Fill the pot
Now add the tinned tomatoes, tomato purée, bay leaf, rosemary, thyme, chilli, chicken stock and the cooked chicken pieces.

Step 6:
Simmer
Bring it all to the boil and let it simmer for 45 minutes.

Step 7:
Serve and enjoy
Check the chicken is cooked through by pulling the meat from the bone with a knife. If cooked, it will come away very easily. This dish can be served with noodles, pasta or crusty bread.

Southwestern Chicken and Rice Stew

admin — Mon, 03 Mar 2008 05:49:52 +0000

INGREDIENTS:
* 6 to 8 chicken tenderloins, about 1 pound, cut into 1/2-inch pieces
* 1 can (15 oz) diced tomatoes
* 1 can chicken & rice or chicken & wild rice soup, undiluted
* 1/2 cup chopped vegetables, celery, bell peppers, carrot, or about 2 tablespoons dried vegetable flakes
* 1 cup frozen corn
* 1 can (4 oz) chopped green chile
* 2 tablespoons converted rice
* 1 small onion, chopped
* 1/4 teaspoon cumin
* 1/2 teaspoon garlic powder
* dash oregano
* salt and pepper to taste

PREPARATION:
Combine chicken tenderloins, tomatoes, and all remaining ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours.
Crockpot chicken stew serves 4.

Chicken Stew with Tomatoes and Vegetables

admin — Mon, 03 Mar 2008 05:33:36 +0000

INGREDIENTS:
* 1 broiler-fryer chicken, cut in serving-size pieces
* 1/2 cauliflower, separated into flowerets
* 3 medium potatoes, peeled and cubed
* 2 carrots, peeled and sliced
* 1 small zucchini, unpeeled, cubed
* 1 red or green pepper, sliced into strips
* 2 onions (med.), sliced
* 2 celery ribs, cut into 1 inch diagonal slices
* 1 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 (14.5 oz.) can tomatoes
* 2 cloves garlic, minced
* 1 1/2 c. chicken broth or bouillon
* 1 tbsp. dried dill

PREPARATION:
Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Sprinkle with dill. Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour. May also be cooked in slow cooker or crockpot, layering vegetables and chicken, on LOW for about 7 to 9 hours. Serves 4.