BOBO'S RED CHICKEN STEW
This is a wonderful stew to be served over rice. It is from the Pavilion Restaurant in Edisto Beach, SC.
Provided by BogeysMom
Categories Stew
Time 1h30m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Cover chicken with water in a large stockpot, salt to taste, bring to a boil and then simmer til tender.
- Drain, but save the broth.
- Saute bacon until almost crispy, add onion and saute until soft.
- Add 3 c broth, worcestershire, ketchup and seasonings; bring to a boil and thicken with the flour/water mixture Stir in butter just before serving; serve over fluffy white rice with a salad and hushpuppies.
Nutrition Facts : Calories 2556.3, Fat 156.2, SaturatedFat 61.7, Cholesterol 1133.8, Sodium 7470.8, Carbohydrate 167.2, Fiber 6.5, Sugar 116.7, Protein 131.2
SPICY PULLED CHICKEN AND RED BEAN STEW
Provided by Aaron McCargo Jr.
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
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
RED LENTIL CHICKEN STEW
Found this whilst trawling the internet for something to use up our spare lentils. We initially doubled the recipe for all ingredients except the chicken. This allowed us two whole meals with the chicken and enough to freeze 5 portions of the lentils to use as sides for other dishes.
Provided by The Normans
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Slice each chicken breast in half, yielding four strips.
- Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
- Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside.
- Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
- Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil.
- Add the chicken breasts on top, cover, and place in the oven.
- Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.
Nutrition Facts : Calories 507.2, Fat 23.6, SaturatedFat 4.5, Cholesterol 51.8, Sodium 313.3, Carbohydrate 41.1, Fiber 16.7, Sugar 5.7, Protein 33.2
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