Singapore Chicken Stew Recipes

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

SINGAPORE CHICKEN STEW

Steps:

• Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
• Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.
• Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.

SINGAPORE CHICKEN RICE

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

SINGAPORE CHICKEN STEW

Steps:

• Rinse chicken and pat dry. Cut into 1-inch chunks. Combine flour, salt, chilli flakes, and five spice in a ziplock baggy. Add chicken chunks and shake until coated.
• Heat oil in a 4-5 quart pan over medium-high heat. Add chicken and spice mixture, garlic, and ginger. Stir-fry until chicken is cooked outside but still pink inside, about 3 minutes (cut to test).
• Add coconut milk and broth and bring to a simmer. Reduce heat; cover and simmer about 5 minutes longer.
• Add spinach leaves, corn, tomatoes, water chestnuts, green onions, and lime juice. Cook, stirring frequently, until spinach is limp, about 3 minutes.
• Serve garnished with cilantro leaves.

SINGAPOREAN CHICKEN CURRY

Steps:

• Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
• In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
• Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
• Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

CHICKEN AND SAUSAGE STEW

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.