CREAMY CHICKEN STEW
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
Nutrition Facts :
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
CHILI CHICKEN STEW
Make and share this Chili Chicken Stew recipe from Food.com.
Provided by True Texas
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Skin and bone chicken. Cut in 1-inch pieces.
- Cook chicken, onion, pepper and garlic in oil until chicken loses its pink color.
- Add tomatoes, beans, rice, chili powder, cumin, picante sauce and salt to taste.
- Simmer 20 minutes.
- May serve in bowls with cheese, onion, avocado, sour cream or additional picante sauce.
Nutrition Facts : Calories 505, Fat 16.7, SaturatedFat 4.3, Cholesterol 92.8, Sodium 437.2, Carbohydrate 49, Fiber 8.9, Sugar 8.5, Protein 39.9
CREAMY CHICKEN STEW
A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.
Provided by ALRAYNA
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 6
Number Of Ingredients 18
Steps:
- Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
- Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
- Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g
QUICK AND EASY CHICKEN CHILI STEW
Steps:
- Pat the chicken dry and then cut it into bite-sized cubes. Set aside.
- Peel the onions and chop them.
- Heat the olive oil in a large nonstick saucepan over medium-high heat. When the olive oil is hot and shimmering, add the chopped onion and minced garlic; saute for about 3 to 4 minutes, or until the onion begins to brown.
- Add the cubed chicken to the onion and cook for about 4 to 6 minutes, or until lightly browned on all sides, stirring frequently. A add the chopped jalapeno, coriander, cumin , diced tomatoes, and beans.
- Reduce heat to low and simmer for about 5 minutes
- Juice the lime and add it to the stew along with the corn kernels.
- Taste and season with salt and pepper, as needed.
- Cook for 5 to 10 minutes longer, stirring occasionally.
- Serve the chicken chili with sour cream , chopped red onion, and chopped cilantro.
- If desired, garnish with shredded cheese .
- Serve and enjoy!
Nutrition Facts : Calories 501 kcal, Carbohydrate 60 g, Cholesterol 76 mg, Fiber 17 g, Protein 41 g, SaturatedFat 4 g, Sodium 903 mg, Sugar 11 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN GREEN CHILI STEW
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
- Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
- Serve in bowls topped with cilantro and cheese if using.
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
CHILI CHICKEN STEW
Make and share this Chili Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into 1-inch pieces.
- Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
- Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
- Serve in soup bowls; top individual servings with remaining ingredients.
Nutrition Facts : Calories 312.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 777.1, Carbohydrate 32.9, Fiber 9.1, Sugar 8.9, Protein 35.9
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