HERB CHICKEN STEW
Provided by Ming Tsai
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
- PLATING: Serve in large pasta bowls with crusty bread.
- BEVERAGE: Pinot noir
THAI CHICKEN STEW
Steps:
- Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.
THAI SUMMER BEAN STEW WITH CHICKEN
This is a quintessential summer dish, with coins of corn, tender beans and chicken in a tangy basil-and-cilantro-laced coconut-curry sauce. Replacing full-fat coconut milk with a combination of light coconut milk and low-sodium broth makes the recipe
Categories bean stew chicken thai summer
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 2 1/2 minutes per side. Transfer the chicken to a carving board.
- In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
- In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
- In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.
- Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.
- Make Ahead: The bean stew can stand at room temperature for up to 2 hours; rewarm before serving.
- Wine Recommendation: This lightly spicy curry stew needs a white wine with a touch of sweetness to offset its moderate heat, like a Gewurztraminer from California's Monterey County. Two good possibilities are the spicy 2004 Thomas Fogarty or the 2004 Bargetto, which has an aroma like honeysuckle blossoms.
Nutrition Facts : Calories 399 calories
THAI BEEF STEW
Light Thai beef stew packed with flavor.
Provided by HootOwl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 12
Number Of Ingredients 18
Steps:
- Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
- Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
- Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
- Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
- Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
- Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
- Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g
SUMMER CHICKEN STEW
One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
Nutrition Facts : Calories 436 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
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