Cinnamon Chicken Stew Recipes

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CINNAMON CHICKEN STEW



Cinnamon Chicken Stew image

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

Provided by Ang11002

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 -3 1/2 lbs chicken, cut into pieces
adobo seasoning
3 tablespoons annatto oil
1/2 cup basic recaito
8 ounces smoked ham, diced
1 cup tomato sauce
1 (16 ounce) can whole tomatoes, cut into pieces
1 cup water
1/2 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Season the chicken with the adobo.
  • Refrigerate for 30 minutes.
  • Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes.
  • Add the tomato sauce, tomatoes, and water and bring to a boil.
  • Add the chicken, cinnamon, salt, and pepper, and bring to a boil again.
  • Reduce the heat to low and simmer for 30 minutes.

CINNAMON STEWED CHICKEN (CAT CORA)



Cinnamon Stewed Chicken (Cat Cora) image

Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.

Provided by DrGaellon

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into 8 pieces, legs, breast and thighs (2 1/2 to 3 pounds)
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, peeled
1 large yellow onion, peeled and coarsely chopped
2 cups water or 2 cups chicken broth
1 (6 ounce) can tomato paste
1 tablespoon dried Italian herb seasoning
1/2 cup grated parmesan cheese

Steps:

  • Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
  • Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
  • Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
  • Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.

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