Orange Chicken And Vegetable Stew Recipes

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

HEALTHIER CHICKEN VEGETABLE STEW

Steps:

• Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
• Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
• Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
• Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

ORANGE CHICKEN WITH VEGETABLES

Steps:

• In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns. Stir together well and place within arm's reach of your pan. Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds. Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan. Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through. Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse. Stir the broth mixture and add to the pan with the spinach (or chard) and scallions. Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through. Remove from the heat and serve.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS

Steps:

• For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
• For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
• For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
• To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

ROSALIA'S CHICKEN STEW WITH VEGETABLES

Steps:

• Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over medium/high heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf.
• Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough.
• Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
• To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites.

CHICKEN AND VEGETABLE STEW

Steps:

• Cut partially defrosted chicken thighs in to bite sized chunks.
• Place all ingredients in a crockpot and cook on low for about 8 hours, or high for 4 hours.
• I used Goya's Sazon seasoning and added some Bijol seasoning and more coriander.
• Season to your taste and add or subtract salt and pepper amounts.
• This is a good hearty soup to serve with crusty bread. I cut the vegetables a little larger to make it more like a stew than a soup. Add more broth if you want a soup.

OLD FASHIONED CHICKEN & VEGETABLE STEW

Steps:

• Preheat oven to gas mark 4,.
• put flour and dried thyme in a bag, joint leg quarters, add to bag and cover with flour,.
• heat oil in frying pan,and brown, then place in a casserole dish.
• chop the vegetables and fry 10 mins till soft and coloured.
• add to chicken in casserole with any left over flour. add mushrooms and leeks and stock.
• bring to boil and place in oven for one hour then turn to simmer and cokk till tender.

ORANGE CHICKEN AND VEGGIES

Steps:

• In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally., Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

ORANGE CHICKEN AND VEGETABLE STEW

Steps:

• Combine all ingredients, except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
• Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and pepper.