Chicken Stew With Shrimps Chicken Ximxim Recipes

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CHICKEN STEW



Chicken Stew image

Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.

Provided by Nagi

Categories     Mains

Time 1h40m

Number Of Ingredients 17

1 tbsp olive oil
1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks ((6 to 8 pieces))
Salt and pepper
2 onions (, halved and cut into wedges)
2 garlic cloves (, minced)
3 large carrots (, cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1")
4 celery stalks (, cut into 2cm / 4/5" chunks)
1/2 cup (125 ml) white wine ((or water))
3 tbsp (35g) flour
3 cups (750 ml) chicken broth (, low low sodium)
2 tbsp tomato paste
2 tsp Worscestershire sauce
3 sprigs thyme (, or 1 tsp dried thyme (or other herb))
2 bay leaves ((dried or fresh))
600 g / 1.2lb baby potatoes (, halved (quarter large ones))
Fresh thyme or parsley ((chopped))
Warm crusty bread

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.

CHICKEN AND SHRIMP



Chicken and Shrimp image

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
  • Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
  • In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
  • Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
  • Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g

SHRIMP AND CHICKEN ETOUFFEE



Shrimp and Chicken Etouffee image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h22m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
  • Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
  • Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

CHICKEN, SHRIMP, AND SAUSAGE STEW



Chicken, Shrimp, and Sausage Stew image

Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb andouille sausage, cut into 1/2 inch pieces
6 chicken thighs (I prefer skinless - 2 1/4 lbs.)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell peppers
6 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon paprika
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can chicken broth
1 cup dry white wine
1 lb uncooked large shrimp, peeled and deveined
salt and pepper

Steps:

  • In a large Dutch oven, saute sausage for about 4 minutes or until browned.
  • Transfer sausage to a large bowl.
  • Sprinkle chicken thighs with salt and pepper.
  • Add chicken to Dutch oven and saute until browned on each side.
  • Transfer chicken to the bowl with the sausage.
  • Discard all but 1 tablespoon of drippings.
  • Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
  • Add garlic, oregano, thyme and paprika; saute for 2 minutes.
  • Return sausage and chicken to Dutch oven.
  • Add tomatoes with juice, chicken broth, and wine.
  • Bring mixture to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
  • Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
  • Add shrimp and simmer about 5 minutes or until no longer pink.
  • Season to taste with salt and pepper.

XIM XIM DE GALINHA



Xim xim de galinha image

This chicken and shrimp stew hails from the Afro-Brazilian region of Bahia ('xim xim' is an African term for stew). A bit like a korma, this is sweet, spicy, nutty and really tasty.

Provided by Jamie Oliver

Categories     Jamie Magazine     Chicken thighs     Chicken     Stew

Time 1h15m

Yield 6

Number Of Ingredients 17

2 onions
2 cloves of garlic
5 cm piece of ginger
1-2 fresh red chillies
½ a bunch of fresh coriander
½ a bunch of fresh flat-leaf parsley
3 red peppers
olive oil
1 ripe tomatoes
75 g dried shrimp, from sustainable sources (see note)
750 g free-range boneless, skinless chicken thighs
1 teaspoon sweet smoked paprika
1 x 400 g tin of plum tomatoes
1 x 400 ml tin of light coconut milk
400 g long grain rice
75 g cashew nuts
100 g roasted peanuts

Steps:

  • Peel and finely slice the onions, garlic and ginger, then finely chop the chilli. Pick the coriander and parsley leaves and set aside, then finely slice the stalks. Halve and deseed the peppers and cut into thin strips.
  • Place a large casserole or saucepan over a medium-low heat and add 2 tablespoons of oil. Add the chopped veg and sliced herb stalks and sauté for 10 minutes, or until softened but not coloured.
  • Meanwhile, chop the tomatoes, then blitz with the dried shrimp in a food processor until it forms a paste.
  • Cut the chicken into 1cm strips, then add to the pan. Turn up the heat slightly and fry for 2 to 3 minutes.
  • Add the tomato and shrimp paste, paprika and a good pinch of sea salt and black pepper. Fry for 3 to 4 minutes before adding the tinned tomatoes and coconut milk. Stir it all together, breaking up the tomatoes with the back of the spoon, then gently bring the stew to the boil.
  • As soon as it starts to bubble, pop a lid on the pan - leaving it slightly ajar - and reduce the heat to low. Leave it to tick away for around 25 minutes, or until the chicken is tender and everything is rich and reduced slightly.
  • Cook the rice according to the packet instructions. Roughly chop the cashews, peanuts and herb leaves.
  • Once the xim xim is ready, stir through the nuts and herbs, and serve up the stew alongside the steaming hot rice.

Nutrition Facts : Calories 640 calories, Fat 27.1 g fat, SaturatedFat 8.1 g saturated fat, Protein 29.6 g protein, Carbohydrate 73.7 g carbohydrate, Sugar 13.7 g sugar, Sodium 2.9 g salt, Fiber 6 g fibre

CHICKEN, SHRIMP AND SAUSAGE STEW



Chicken, Shrimp and Sausage Stew image

Categories     Soup/Stew     Chicken     Olive     Onion     Tomato     Stew     Sausage     Shrimp     Bell Pepper     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 pound andouille sausage,* cut into rounds
6 large chicken thighs (about 2 1/4 pounds)
3 cups chopped onions
2 1/3 cups chopped green bell peppers
1 1/4 cups chopped red bell pepper
6 large garlic cloves, chopped
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 tablespoon paprika
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
3/4 cup sliced pimiento-stuffed green olives
1 pound uncooked large shrimp, peeled, deveined
*A smoked pork and beef sausage, available at specialty foods stores. Hot links, smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Steps:

  • Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
  • Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
  • Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)

BAHIAN CHICKEN AND SHRIMP STEW



Bahian Chicken and Shrimp Stew image

Categories     Soup/Stew     Milk/Cream     Chicken     Onion     Tomato     Stew     Lime     Peanut     Cashew     Shrimp     Hot Pepper     Cilantro     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1/2 lb medium shrimp in shell (21 to 25 per lb), peeled and deveined
1 oz dried shrimp*
1/2 cup salted roasted cocktail peanuts
1/2 cup salted roasted cashews
2 medium onions, chopped
1 green bell pepper, chopped
1 lb fresh tomatoes, chopped
4 bottled red malagueta peppers** or 1- to 2-inch fresh red Thai chiles
1 3/4 cups chicken stock or reduced-sodium chicken broth (14 fl oz)
1 cup well-stirred canned unsweetened coconut milk (8 fl oz)
1/2 cup chopped fresh cilantro
2 tablespoons dendê oil***, optional
Special Equipment
an electric coffee/spice grinder

Steps:

  • Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
  • Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
  • Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
  • Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
  • Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
  • Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
  • *Available at Asian markets.
  • **Available at some Latino markets.
  • ***Available at some Lantino markets and sendexnet.com.

CHICKEN, SHRIMP AND SAUSAGE STEW AND ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE



Chicken, Shrimp and Sausage Stew and Endive Salad with Toasted Almond Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 22

3/4 pounds andouille sausage, cut into 1/2-inch rounds
4 chicken thighs
Salt and freshly ground black pepper
1 large onion, finely chopped
2 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon Spanish paprika
1 (28 ounce) can diced tomatoes, with their juice
2 cups chicken stock
1 cup dry white wine
1/2 cup sliced green olives
8 large shrimp, peeled and deveined
1 loaf French bread
1 tablespoon minced shallots
3 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and pepper
1/4 cup whole almonds, toasted and finely chopped
6 cups bite-size pieces curly endive

Steps:

  • Saute sausage in a large Dutch oven over medium heat until brown. Transfer to a large bowl. Season chicken with salt and pepper. Add to pot and cook until browned, about 3 to 4 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings. Add onions and bell pepper to pot and saute until tender and light golden brown. Add garlic, oregano, thyme and paprika and saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with their juices, chicken broth and wine. Bring to a boil. Reduce heat; cover and simmer until chicken is cooked through. Uncover pot, add olives and simmer until chicken is very tender and liquid is reduced to thin sauce, about 30 minutes. Add shrimp and cook for 4 to 5 minutes. Season with salt and pepper to taste. Serve with French bread.
  • Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

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