CHILEAN CHICKEN STEW
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
- Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
- Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.
CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW
Provided by Guy Fieri
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
- In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
- Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
- Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
CHILEAN CHICKEN
I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes.
Provided by Mustang Sally 54269
Categories Chicken Breast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F
- 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
- 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
- 4. Add broth and simmer another 15 minutes.
- 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
- 6. Serve over rice.
Nutrition Facts : Calories 398.3, Fat 10.1, SaturatedFat 1.5, Cholesterol 65.8, Sodium 1159.4, Carbohydrate 50.5, Fiber 3.2, Sugar 42.5, Protein 30.1
SLOW COOKER CHICKEN STEW WITH WILD RICE
This thick, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone all day long, lending more flavor to the soup and moisture to the meat. After the long cook time, the meat falls off the bone and shreds easily.
Provided by Ms Julie
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 7h25m
Yield 8
Number Of Ingredients 15
Steps:
- Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
- Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
- Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 36.6 g, Cholesterol 74.2 mg, Fat 8.6 g, Fiber 3.6 g, Protein 34.2 g, SaturatedFat 3.2 g, Sodium 570.1 mg, Sugar 8.6 g
BAKED PUMPKINS WITH WILD RICE STUFFING
Make and share this Baked Pumpkins with Wild Rice Stuffing recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375° F.
- With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
- Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
- Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
- Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
- Remove from the oven and keep warm.
- While the pumkins are baking prepare the rice.
- In a large saucepan, heat the oil over medium-high heat.
- Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
- Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
- Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
- Fluff with a fork, and stir in the peas, carrots and corn.
- If desired, fold in the Parmesan or soy cheese.
- Set aside until the pumpkins are done.
- When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
- When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
CHICKEN, SAUSAGE AND CABBAGE STEW WITH WILD RICE
Make and share this Chicken, Sausage and Cabbage Stew with Wild Rice recipe from Food.com.
Provided by Karen From Colorado
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except broth and soup in a 4 qt crock pot.
- Mix broth and soup in a bowl.
- Pour broth mixture over meat and vegetables; stir gently until blended.
- Cover and cook on low heat for 6 to 8 hours or until chicken is no longer pink in the center.
More about "chilean chicken stew with pumpkin and wild rice recipes"
ONE-POT CHICKEN CAZUELA (CHILEAN STEW) - MARLA MERIDITH
From marlameridith.com
Estimated Reading Time 50 secs
10 BEST CHILEAN CHICKEN RECIPES | YUMMLY
From yummly.com
CHILEAN STEW OF CHICKEN, CORN AND PUMPKIN (CAZUELA)
From lavarenne.com
10 BEST CHICKEN STEW WITH RICE RECIPES - YUMMLY
From yummly.com
CHILEAN-STYLE CHICKEN STEW WITH PUMPKIN (GLUTEN-FREE)
From celiac.com
Author Jefferson Adams
EASIEST WAY TO MAKE HOMEMADE RICE AND PUMPKIN WITH CHICKEN …
From cookandrecipe.com
CHILEAN PUMPKIN AND BEAN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CHILEAN CHICKEN STEW | RECIPE | CHILEAN RECIPES, STEW RECIPES, …
From pinterest.com
CHILEAN CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY CHICKEN WILD RICE SOUP (SO HEARTY!) - THE CHUNKY CHEF
From thechunkychef.com
9 MOST POPULAR CHILEAN STEWS - TASTEATLAS
From tasteatlas.com
CHICKEN AND WILD RICE STEW - COCINA DE COCO
From cocinadecoco.com
CHILEAN CAZUELA DE VACA (BEEF AND PUMPKIN STEW) RECIPE
From cdkitchen.com
3 MOST POPULAR CHILEAN CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
PUMPKIN WILD RICE SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
QUINTESSENTIAL CHILEAN CHICKEN STEW (CAZUELA DE AVE)
From lizcaskey.com
CHICKEN STEW RECIPES | FOOD & WINE
From foodandwine.com
MONUMENTAL 5 STAR CHICKEN & WILD RICE STEW - COOKINGHEARTSMART
From cookingheartsmart.com
PUMPKIN, CHICKEN AND WILD RICE SOUP - HEATHER CHRISTO
From heatherchristo.com
CHICKEN AND WILD RICE STEW - ANDREA DEKKER
From andreadekker.com
EASY WILD RICE CHICKEN STEW » THRIFTY LITTLE MOM
From thriftylittlemom.com
CREAMY CHICKEN STEW IN A PUMPKIN (FRANGO NA MORANGA)
From easyanddelish.com
CHICKEN AND MUSHROOM STEW WITH WILD RICE - LODGE CAST IRON
From lodgecastiron.com
BAKED CHICKEN WITH PUMPKIN RICE - THE WEARY CHEF
From wearychef.com
WILD RICE, ROASTED CHICKEN, AND PUMPKIN BAKE | CHEF GERRIE
From chefgerrie.com
CAZUELA CHILEAN CHICKEN STEW RECIPE - WEBETUTORIAL
From webetutorial.com
MOROCCAN CHICKEN PUMPKIN STEW - SWEET & SAVORY & DELICIOUS!
From babaganosh.org
PERFECT PUMPKIN CHICKEN STEW | CROCK POT CHICKEN RECIPE
From mantitlement.com
CHILEAN CHICKEN SOUP, CAZUELA DE POLLO - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
CHICKEN AND WILD RICE STEW - THE SATURDAY EVENING POST
From saturdayeveningpost.com
CHICKEN STEW WITH RICE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
KALE, WILD RICE & CHICKEN STEW RECIPE | EATINGWELL
From eatingwell.com
20 OF THE MOST AMAZING CHILEAN CHICKEN STEW RECIPES
From eatwineblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love