Stewfato Stewed Chicken Recipes

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JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Provided by Chef John

Time 14h

Yield 8

Number Of Ingredients 21

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

Steps:

  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
  • Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
  • Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  • Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g

NEW ORLEANS-STYLE STEWED CHICKEN



New Orleans-Style Stewed Chicken image

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 23

1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/4 teaspoons pepper, divided
1-1/8 teaspoons dried thyme, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1 pound chicken drumsticks
1 pound bone-in chicken thighs
2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

STEW CHICKEN



Stew Chicken image

Raised as a Seventh Day Adventist and vegetarian in St. Vincent and the Grenadines, the chef Rawlston Williams rarely got to eat stew chicken growing up, he said, but he did help cook this complexly flavored meal with friends - smitten even then with its scent. Like many peasant dishes, Mr. Williams said, stew chicken was often made with leftover scraps like chicken backs, and you could do the same, though the recipe here has been adapted for bone-in chicken thighs or the more economical chicken leg quarters. At the Food Sermon, his restaurant in Brooklyn, he'll serve it with rice and beans, but his preferred method is his own twist with chickpeas, sweet potato and the Caribbean version of paratha roti, an Indian flatbread he updates with fennel seed.

Provided by The New York Times

Categories     soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

5 pounds bone-in chicken thighs or chicken leg quarters
1 tablespoon plus 1 teaspoon salt
1 teaspoon ground clove
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
4 garlic cloves, crushed
1 1/2 teaspoons ground allspice
1 1-inch piece fresh ginger, peeled and chopped (about 1 tablespoon, or use 2 teaspoons powdered ginger)
1 medium onion, quartered
4 scallions, white and green parts, roughly chopped
1 bay leaf
5 pieces of culantro (a Caribbean herb also known as chadon beni) or whole sprigs of cilantro, chopped
5 sprigs fresh thyme (or use 3 teaspoons dried leaves)
4 tablespoons white vinegar
1/2 Scotch bonnet pepper (or use habanero)
1 tablespoon vegetable oil
4 tablespoons sugar
2 tablespoons flour, more as needed, for dusting chicken

Steps:

  • Remove skin and trim fat from chicken. If using leg quarters, cut chicken into serving-size pieces. (Each chicken leg should yield about four pieces.) If using thighs, you can leave them whole.
  • Make the marinade: In a food processor or blender combine salt, clove, Worcestershire sauce, tomato paste, ketchup, garlic, allspice, ginger, onion, scallions, whole bay leaf, culantro or cilantro, whole thyme sprigs, vinegar and Scotch bonnet pepper. (You should have about 2 cups marinade.)
  • In a large bowl, combine chicken and marinade, ensuring all chicken pieces are coated. Refrigerate for a minimum of 2 hours. (For best results, marinate overnight.)
  • Heat oven to 325 degrees, and keep the chicken close to the stove. In an oven-safe pot large enough to hold the chicken comfortably (such as a Dutch oven), add oil and 3 tablespoons sugar and heat over medium until the sugar starts foaming and eventually changing color; this is the beginnings of your caramel. Cook until caramel is a rich, very dark brown, but not burned. (The caramel may start smoking as it darkens.)
  • Quickly add chicken pieces to the pot, moving them around until they are fully coated with caramel. Add any remaining marinade in the bowl to the pot. Dust chicken with flour to fully coat pieces. At this point there shouldn't be much liquid in the pot; it should have a thick, pasty consistency. If any liquid remains, sprinkle more flour over the chicken.
  • Add enough water to cover 3/4 of the chicken. (The tops of the pieces should barely peek out of the water.) Stir to incorporate all ingredients. Cover pot, transfer to oven and bake for 35 to 40 minutes.
  • Check chicken for doneness. Once chicken is cooked, taste and add salt if necessary. Add remaining 1 tablespoon sugar to balance flavor.
  • Let stew rest for about 30 minutes before serving, or make it ahead and store it in the fridge for the following day; stew chicken tastes even better the day after. Serve with rice (or other grain, such as quinoa) and beans.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 31 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 13 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams

STEWED CHICKEN



Stewed Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 15

1 (4 pound) chicken cut into pieces
Salt and pepper, to taste
1 1/2 tablespoons dried thyme
2 cloves garlic, finely chopped or 1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons flour, mixed with 2 tablespoons water
1 small yellow onion, chopped
1 pound dried red beans
1 tablespoon dried thyme
1/4 cup chopped yellow onion
2 cloves garlic, finely chopped
1 tablespoon black pepper
2 tablespoons salt
1 (6-ounce) can coconut milk
2 pounds white rice

Steps:

  • For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
  • For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

CINNAMON AND CHICKEN STEW



Cinnamon and Chicken Stew image

This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
3 medium onions, thinly sliced
1 tablespoon minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 teaspoon ground cumin
2 cans (15 ounces each) chickpeas (or 3 1/2 cups fresh chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 whole chicken, cut into pieces, skin removed
Coarse salt and freshly ground pepper
1/4 cup coarsely chopped cilantro, plus more for garnish

Steps:

  • Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes.
  • Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.
  • Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.

Nutrition Facts : Calories 741 g, Cholesterol 108 g, Fat 21 g, Fiber 19 g, Protein 60 g, Sodium 535 g

EBONY'S STEWED CHICKEN AND DUMPLINGS



Ebony's Stewed Chicken and Dumplings image

This warming dish remains a constant in African American cuisine. Comforting and indulgent, it follows a formula that was familiar to Ebony's audience. Published in 1962, the original recipe from the food editor Freda DeKnight called for a 4 1/2- to 5-pound stewing hen which, she wrote, could take 2 to 3 1/2 hours to cook "depending on the age and quality of the bird." Today, smaller, fresh young chickens are readily available in most supermarkets, so the meat becomes tender much more quickly, making it easier to dig into this one-bowl meal even faster.

Provided by Kayla Stewart

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 (4-pound) whole chicken
1/2 cup chopped onion
1/2 cup chopped celery with tops
1 1/2 teaspoons fine salt
1/2 teaspoon flavor enhancer, such as Ac'cent or chicken bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon granulated sugar
1/2 teaspoon fine salt
1/2 cup whole milk
2 tablespoons finely chopped parsley, plus more for garnish

Steps:

  • Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
  • Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
  • When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
  • Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.

STEWFATO: STEWED CHICKEN



STEWFATO: STEWED CHICKEN image

Categories     Chicken

Yield 4 serving

Number Of Ingredients 16

Salt and pepper, to taste
2 chicken breasts
2 chicken legs
2 chicken wings
3 tablespoons olive oil
2 small onions, chopped
2 carrots diced
2 cloves garlic, chopped
1 pound button and portobello mushrooms, sliced
2 tablespoons chopped parsley plus more, for garnish
1/2 (6-ounce) can tomato paste
1/2 cup white wine
Large pinch ground cinnamon
1 (16 ounce) can chicken broth
10 ounces instant polenta
Freshly grated Parmesan

Steps:

  • Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes. Add mushrooms, parsley salt, and pepper, saute 2 minutes. Add chicken back to the pan with tomato paste, wine and salt and pepper and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Make instant polenta according to package directions. When done taste chicken and season if necessary. Spoon polenta into middle of dish and stew goes over warm polenta. Sprinkle generously with Parmesan. Garnish with more chopped parsley.

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