Potato Chicken Stew Recipes
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
NEW POTATO-CHICKEN STEW
Need a fast soup? This one's ready in a flash. It's satisfying, too, with chicken, broccoli and new potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix all ingredients in 3-quart saucepan.
- Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.
Nutrition Facts : Calories 245, Carbohydrate 22 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg
RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES
This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 46m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g
SWEET POTATO CHICKEN STEW
Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain. , In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 907mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.
CHICKEN, TOMATO, AND POTATO STEW
Make and share this Chicken, Tomato, and Potato Stew recipe from Food.com.
Provided by ellie3763
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
- Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
- Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
- Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.
Nutrition Facts : Calories 438.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 49, Sodium 341.7, Carbohydrate 51, Fiber 10.3, Sugar 3.3, Protein 25.4
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- Put the flour, a good pinch of sea salt and a grind or two of fresh black pepper into a clean, resealable plastic bag. Add the chicken pieces and toss until well coated.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Once the oil starts to ripple, add the floured chicken pieces a few at a time and brown them – doing in batches so as not to crowd the pan. Set the browned pieces in the bottom of a large Dutch oven. Tuck the potatoes in between the chicken pieces.
- Add the remaining tablespoon of oil to the skillet and cook the garlic and onions, stirring and scraping the bottom of the pan. Sprinkle the onions with a little salt and sauté until they have softened and begun to turn brown, about 8 to 10 minutes.
- Add the water to deglaze the pan. Let it bubble until it looks syrupy. Add the diced tomato and cook, stirring until the mixture begins to thicken and turn orangey-red in color, about 7 minutes.
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- In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and garlic. Cook until vegetables are tender, 6-8 minutes.
- Add flour and stir to coat vegetables. Gradually whisk in chicken broth. Stir in thyme. Season with salt and pepper, to taste.
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