Rhubarb Chicken Stew Recipes

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RHUBARB CHICKEN STEW



Rhubarb Chicken Stew image

Make and share this Rhubarb Chicken Stew recipe from Food.com.

Provided by Sara M.

Categories     Stew

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

4 chicken drumsticks
4 large carrots
200 g rhubarb
1 large onion
1 tablespoon gingerroot
2 tablespoons vegetable oil
1 garlic clove
1 teaspoon fresh chili pepper
2 cups water
salt
turmeric

Steps:

  • 1) slice and fry the onion in oil.
  • 2) add sliced garlic and fry until golden.
  • 3) add chicken, grated ginger, chopped chili, salt and turmeric.
  • 4) add sliced carrot.
  • 5) add sliced rhubarb.
  • 6) add water and bring to biol.
  • 7) reduce the temperature and let it cook for 40-60 min until the liquid is reduced to half a cup.
  • serve with rice.

Nutrition Facts : Calories 470.1, Fat 26.9, SaturatedFat 5.4, Cholesterol 118.3, Sodium 235.3, Carbohydrate 26.4, Fiber 7.2, Sugar 11.2, Protein 31.4

PAN ROASTED CHICKEN WITH RHUBARB



Pan Roasted Chicken with Rhubarb image

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.

Provided by Sarah Carey

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

Time 45m

Number Of Ingredients 14

4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions (from 1 large onion or 2 small)
2 tablespoons minced garlic (from 4 to 5 cloves)
4 teaspoons peeled minced ginger (from 2-inch piece)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons sugar
3/4 cup low-sodium chicken broth
8 ounces rhubarb, halved if thick, cut into 2-inch pieces
1/2 cup chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
  • Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

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