Easiest Healthy Chicken Tomato Stewratatouillesoup Ish Recipes

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

EASIEST HEALTHY CHICKEN TOMATO STEW/RATATOUILLE/SOUP ISH!

Steps:

• Dump everything in a large pan.
• Cook for about an hour or so, if too dry add a little water.
• Add salt and pepper to taste. That's it!

STIFADO - ISH

Steps:

• Slice the stewing beef and chicken into thin strips (about 3cm long).
• Slice the onions lengthways into thin strips.
• Remove the seeds and pith from both peppers and slice them into pieces to match the beef and chicken strips.
• Slice the mushrooms.
• Fry the beef and chicken strips to seal in the tsp of olive oil. Season with a little salt and black pepper. Remove the meat from the pan and put it to one side.
• Add the onion and pepper strips to the meat juices and fry lightly until slightly softened. Re-introduce the meat and add all the other ingredients.
• Stir and bring to a gentle simmer for 2 to 3 minutes.
• Transfer to the Slow Cooker (crock pot) and cook for 5 hours.
• Serve with rice or mediterranean seasoned potatoes or just about anything you want.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

ZESTY CHICKEN TOMATO STEW

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
• Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.