Mediterranean Chicken Stew Recipes

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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.

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

A hearty and savory Mediterranean chicken stew, with a little homage to my Middle Eastern background. Serve with some crusty bread.

Provided by Michael L Sakey

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h15m

Yield 6

Number Of Ingredients 21

2 fruit, without seeds lemons, sliced
1 tablespoon whole black peppercorns
1 splash olive oil
6 (4 ounce) chicken drumsticks
1 bunch broccoli rabe, trimmed
1 tablespoon olive oil, or more as needed
1 medium tomato, cut into chunks
2 medium shallots, diced
4 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups vegetable broth
1 (16 ounce) can tomato paste
1 (8 ounce) can tomato paste
3 tablespoons dried mint
1 (12 ounce) can chickpeas, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.
  • While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.
  • While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.
  • Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 61.3 g, Cholesterol 66.7 mg, Fat 10 g, Fiber 14.4 g, Protein 33.8 g, SaturatedFat 2 g, Sodium 1544.8 mg, Sugar 18.7 g

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE



Mediterranean-Style Chicken Stew Recipe image

One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!

Provided by Suzy Karadsheh

Categories     Dinner     Entree

Number Of Ingredients 17

1 1/2 lb boneless skinless chicken thighs ((8 thighs) )
Kosher salt and black pepper
Extra virgin olive oil
1 yellow onion (chopped)
3 garlic cloves (minced)
2 carrots (chopped)
1 red bell pepper (chopped)
1 zucchini (small diced)
1 potato (small diced)
1 tsp paprika
1 tsp coriander
1 tsp dry oregano
2 sprigs fresh thyme
1 28 can whole San Marzano tomatoes, ((or any quality canned whole tomatoes you like) )
2 cups low sodium chicken broth
1 tbsp white wine vinegar
1 cup chopped fresh parsley

Steps:

  • Pat the chicken dry and season on both sides with Kosher salt and black pepper.
  • In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
  • In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
  • Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
  • Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

I just made this up and want to jot it down before I forget it! We Loved it! It is SO DARN EASY. Warm and comforting but light enough for a summer meal.

Provided by chefboyar-Dee

Categories     Stew

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 chicken breast (frozen)
1 onion, chopped
3 garlic cloves, minced
3 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can artichokes (quartered)
4 -6 carrots, peeled and chopped
4 -6 small russet potatoes, peeled and chopped
1 -2 tablespoon capers
kalamata olive
2 bay leaves
1 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon ground oregano
1/8 teaspoon paprika
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken breast on the bottom of the crockpot.
  • Saute garlic and onions for about 5 minutes in olive oil.
  • Cover chicken with the onions.
  • Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
  • In a separate bowl, mix the chicken broth with the seasonings.
  • Pour the herby broth over the chicken and vegetables.
  • Cook on Low for 6 hours.
  • Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
  • Wait 3 minutes, Serve and Enjoy!

Nutrition Facts : Calories 410, Fat 14.5, SaturatedFat 2.6, Cholesterol 23.2, Sodium 652.6, Carbohydrate 57.1, Fiber 13.1, Sugar 9.4, Protein 17.5

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon olive oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/2 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions

Steps:

  • In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
  • Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
  • Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

Nutrition Facts : Calories 427 g, Fat 8 g, Fiber 13 g, Protein 48 g

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Travel to the Greek islands from the comfort of your own kitchen with this Mediterranean Chicken Stew, chock full of shredded chicken, feta cheese, chopped onions, zucchini and pasta. Mediterranean Chicken Stew is sure to warm you up on a cold night.

Provided by My Food and Family

Categories     Festive 2018

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

2/3 cup orzo pasta, uncooked
1/4 cup KRAFT Greek Vinaigrette Dressing
1 cup chopped onions
1 cup chopped zucchini
2 cups shredded cooked chicken
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 cup fat-free reduced-sodium chicken broth
1/3 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup thinly sliced fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
  • Add chicken, pasta sauce and chicken broth; stir. Simmer on medium-low heat 10 min., stirring occasionally.
  • Serve over orzo topped with cheese and basil.

Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
  • Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA



Mediterranean Chicken Stew with Creamy Polenta image

Serve this flavorful dish on top of our Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Creamy Polenta for Mediterranean Chicken Stew, for serving

Steps:

  • Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
  • Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

All I can say is when I went over to my Aunt's house and smelled this on the stove I asked her for the recipe before even trying it. This is a wonderful sweet and spicy soup that I just know you will love. Diabetic Exchange: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable

Provided by MizEmerilLagasse

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

vegetable oil cooking spray
2 whole bone-in skinless chicken breasts, 2 pounds total,cut into quarters
2 medium onions, 12 ounces total,sliced
2 cloves garlic, minced
1 yellow bell peppers or 1 red bell pepper, 6 ounces seeded and chopped
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 lbs sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
2 tablespoons golden raisins
2 cups fat-free low-sodium chicken broth

Steps:

  • Lightly spray a covered nonstick pot with cooking spray.
  • Add the chicken and brown over high heat for 2 minutes, turning chicken once.
  • Lower the heat and transfer the chicken to a plate.
  • Set aside.
  • Add all remaining ingredients to the pot except the reserved chicken pieces.
  • Bring to a simmer and cook for 2 minutes.
  • Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones.
  • Divide the sweet potatoes and chicken between 4 shallow soup plates.
  • Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly.
  • Pour some of the mixture over each serving; serve at once.

Nutrition Facts : Calories 422.4, Fat 4.3, SaturatedFat 1, Cholesterol 75.5, Sodium 312.3, Carbohydrate 64.7, Fiber 9.8, Sugar 17.6, Protein 33.2

SLOW-COOKER MEDITERRANEAN CHICKEN STEW



Slow-Cooker Mediterranean Chicken Stew image

Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 5

Number Of Ingredients 9

2 teaspoons olive or vegetable oil
2 pounds boneless, skinless chicken thighs
1 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons dried oregano leaves
2 cans (14.5 ounces each) diced tomatoes with garlic and onion, undrained
1 can (14 ounces) quartered artichoke hearts, drained
1 package (10 ounces) couscous (1 1/2 cups)
1 can (6 ounces) pitted medium ripe olives, drained

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
  • Cover and cook on Low heat setting 5 to 6 hours.
  • Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

Nutrition Facts : Calories 605, Carbohydrate 64 g, Cholesterol 115 mg, Fiber 10 g, Protein 50 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Yield serves 4

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Polenta (recipe page 360), for serving

Steps:

  • Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
  • Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
  • This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

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From eatingeuropean.com


MEDITERRANEAN CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


MEDITERRANEAN STYLE CHICKEN STEW | ALBERTA CHICKEN PRODUCERS …
2014-02-25 Brown the chicken in 2 batches for about 5 minutes each side until browned. Remove the chicken from the pot and set aside. Heat the extra oil in the same pot over medium high heat. Add the onion and garlic and cook for 10 to 15 minutes, stirring occasionally until the onion is golden brown and softened. Add the sugar and vinegar and stir until ...
From chicken.ab.ca


MEDITERRANEAN CHICKEN STEW - RECIPES FOOD AND COOKING
2016-12-22 Cut the thighs into 2 pieces and each breast half into 3 pieces. Add to the slow cooker. Add the diced tomatoes, carrots and onions to the slow cooker. Cut the potatoes into 2 pieces. Add to the slow cooker. Cut the garlic into slices and add to the slow cooker. Add the seasonings and chicken stock. Stir to mix everything up.
From recipesfoodandcooking.com


MEDITERRANEAN CHICKEN STEW RECIPE | EAT SMARTER USA
Add the chicken and stir to coat with the sauce. Bring to a boil, then reduce the heat, cover and simmer for 25–30 minutes until the chicken is tender and the sauce is thick.
From eatsmarter.com


RECIPE OF PERFECT SUPER QUICK MEDITERRANEAN CHICKEN STEW
2020-07-18 Super Quick Mediterranean Chicken Stew Recipe. Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Carefully uncover, and transfer chicken to a cutting board. You can cook Super Quick Mediterranean Chicken Stew using 8 ingredients and 4 steps. Here is how you cook that ...
From 97recipes.com


MEDITERRANEAN CHICKEN STEW | MI40NATION BEN PAKULSKI
2-4 Servings. Ingredients: 2 lb chicken breast or thighs, cut into cubes 2 Tb avocado or MCT oil 1 onion, chopped 4 cloves garlic, minced 1 bell pepper, chopped
From mi40nation.com


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