Egyptian Greens And Chicken Stew Recipes

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GREEK CHICKEN STEW



Greek Chicken Stew image

With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
1 tablespoon jarred minced garlic
4 teaspoons dried Greek seasoning, crumbled between the fingers
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can garbanzo beans, rinsed and drained
1 cup fat free, less sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into serving pieces
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Cinnamon Couscous, recipe follows
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
  • While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.

CHICKEN STEW



Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  • Ladle the stew into serving bowls and serve with the bread.
  • Serving suggestion: crusty bread.

GREEN CHILE STEW



Green Chile Stew image

Peppers give this down-home green chili stew a wonderful rich flavor your family will love. -Mary Spill, Tierra Amarilla, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings. (3 3/4 qt.)

Number Of Ingredients 11

1 pound ground beef
1 pound ground pork
8 to 10 Anaheim chiles, roasted, peeled and chopped or 3 cans (4 ounces each) chopped green chiles, drained
4 medium potatoes, peeled and diced
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 garlic clove, minced
1 teaspoon salt, optional
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon dried coriander

Steps:

  • In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!

Provided by Georgette

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h10m

Yield 8

Number Of Ingredients 15

1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

Steps:

  • Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
  • Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g

GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES



Greek Chicken Stew With Cauliflower and Olives image

Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don't use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large red onion, chopped
2 to 4 garlic cloves (to taste), minced
6 to 8 chicken legs and/or thighs, skinned
2 tablespoons red wine vinegar
1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor
1/2 teaspoon cinnamon
Salt and freshly ground pepper
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
1 to 2 tablespoons chopped flat-leaf parsley
1 to 2 ounces feta cheese, crumbled (optional)

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
  • Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
  • Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
  • Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
  • Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 1127 milligrams, Sugar 7 grams, TransFat 0 grams

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cans (14-1/2 ounces each) stewed tomatoes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup pitted ripe olives
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Steps:

  • In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally., Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.

Nutrition Facts : Calories 236 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 738mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

6 large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)
Kosher salt and black pepper
2 tablespoons olive oil or lard
Flour, for dredging
1 medium yellow onion, diced
3 large garlic cloves, minced
1/2 teaspoon cumin seeds, toasted and ground
1 cup chopped roasted New Mexico green chile, fresh or frozen and thawed
3 cups chicken stock or water
2 large potatoes, peeled, cut in 1-inch cubes
3 large carrots, peeled, cut in 2-inch slices
3 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
Chopped cilantro, for garnish
Warm flour or corn tortillas, for serving
Lime wedges, for serving

Steps:

  • Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
  • Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
  • Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
  • Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
  • Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.

EGYPTIAN GREENS-AND-CHICKEN STEW



Egyptian Greens-And-Chicken Stew image

Make and share this Egyptian Greens-And-Chicken Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

8 cups water
2 cardamom pods
1 (2 1/2 lb) whole chickens, skinned
1 large onion, halved
1 bay leaf
2 (10 ounce) packages fresh spinach
1 tablespoon olive oil
2 teaspoons ground coriander
3/4 teaspoon salt
10 garlic cloves, crushed
3 tablespoons fresh lemon juice
2 cups hot cooked rice

Steps:

  • Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil.
  • Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat.
  • Remove the chicken from the pan, and place in a bowl; cool.
  • Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids.
  • Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm.
  • Place onion in a bowl, and mash with a fork or potato masher.
  • Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted.
  • Heat the oil in a small nonstick skillet over medium-high heat.
  • Add coriander, salt, and garlic; sauté 30 seconds or until garlic begins to brown.
  • Add to spinach mixture, and stir in lemon juice.
  • Serve chicken and spinach mixture over rice.

Nutrition Facts : Calories 832, Fat 49.4, SaturatedFat 13.5, Cholesterol 207.1, Sodium 764.8, Carbohydrate 40, Fiber 4.8, Sugar 2.6, Protein 56.3

ALGERIAN CHICKEN STEW



Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

  • In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  • Bring to a boil; reduce heat, cover and cook about 8 minutes.
  • Add tomatoes and zucchini and cook briefly.
  • Add garbanzo beans and red pepper.
  • Cover and cook until heated through.
  • Serve over steaming bowls of couscous.

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From barefeetinthekitchen.com


EGYPTIAN VEGAN STEW WITH PEAS AND CARROTS - THE MEDITERRANEAN …
2017-09-06 Note: If you're making Lebanese rice, a salad or another dish to serve along, make those first as the stew is quick to cook.; In a 3-quart dutch oven like this one, heat 2 tablespoon Private Reserve extra virgin olive oil over medium-high heat.; Add chopped onions and cook until translucent, stirring frequently. Add the garlic, carrots, peas, a pinch salt, and spices.
From themediterraneandish.com


ARABIAN CHICKEN STEW RECIPE - MUNATY COOKING
2014-05-17 Add the garlic and spices and stir to combine. Add the zucchini and tomato paste and stir for two minutes. Now is the time to season with salt, then pour the boiling water and let the stew cook for 20 – 30 minutes or until the chicken is cooked. Turn off the heat and cover the stew for 15 minutes before serving.
From munatycooking.com


GREEN CHILE-CHICKEN STEW RECIPE | MYRECIPES
Directions. Step 1. Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken …
From myrecipes.com


ONE-POT CHICKEN STEW RECIPE | THE RECIPE CRITIC
2021-11-27 Scrap the brown bites off the bottom of the pan. Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. Add in potatoes and cook for additional 30 minutes: Carefully remove the pot from the oven and add in the potatoes.
From therecipecritic.com


MLOUKHIAH STEW WITH CHICKEN RECIPE - NOUR ZIBDEH
2012-06-07 Heat 1 tbsp olive oil in the pressure cooker. Add the onions and saute until soft. Add the chicken breasts and sear on both sides. Add the …
From nourzibdeh.com


EGYPTIAN EDAMAME STEW RECIPE | EATINGWELL
Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. Advertisement. Step 2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 …
From eatingwell.com


WARMING WEST AFRICAN CHICKEN STEW WITH COLLARDS AND PEANUTS
2021-07-22 Transfer the chicken to a plate. Set aside. Add the onion, carrots and bell pepper to the pot and cook, stirring, until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the stock mixture, peanut butter, Scotch bonnet, bay leaf, coriander, cumin and cinnamon; stir until smooth.
From southernkitchen.com


MEDITERRANEAN CHICKEN STEW WITH SWEET POTATOES, BEANS & OLIVES
2017-04-06 Instructions. In a Dutch oven or other heavy pot heat up 2 tablespoon of olive oil, add onions and cook for about 2 minutes, add chopped garlic and cook for another minute, add fennel, sweet potatoes and cook all for about 5 minutes. Add tomato paste and all spices to the pot, stir and let it all mix well.
From eatingeuropean.com


CHICKEN & HOMINY STEW WITH GREENS RECIPE | EATINGWELL
Heat oil in a large pot over medium heat. Add the chicken and cook, flipping once, until browned on both sides, 6 to 7 minutes total. Transfer to a clean plate. Add onion and garlic to the pot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add greens and cook, stirring, until wilted, about 1 minute.
From eatingwell.com


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