Chicken Mushrooms And Red Pepper Stew Recipes

CHICKEN AND PEPPER STEW

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

CHICKEN AND MUSHROOM STEW

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
• Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
• Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

CHICKEN MUSHROOM STEW

Steps:

• Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

CHICKEN, MUSHROOMS, AND RED PEPPER STEW

Steps:

• 1. Trim the chicken thighs of excess fat and cut into 1-inch pieces. Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan. Add water to barely cover the chicken. Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes. Reserve in the pan off heat. 2. When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes. Add the mushrooms, bell pepper, and 1/4 cup of the broth from cooking the chicken. Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes. Stir the skillet contents into the pan with the chicken. 3. In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds. Wearing protective gloves, cut the chile open and discard the seeds. Break or cut the chile into small bits (1/8 inch) and add to the stew. 4. In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend. Bring the stew to a boil over medium-high heat then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.