Emilies Stew Chicken And Potatos Recipes
RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES
This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 46m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
- Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g
CHICKEN STEW WITH POTATOES AND RADISHES
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.
Provided by Andy Baraghani
Categories Stew Chicken Onion Garlic Paprika Tomato Stock Potato Lemon Sour Cream Radish Dinner Braise Winter Hungary Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8-10 minutes. Transfer chicken to a plate.
- Cook onion in same pot, stirring often, until softened and edges are browned, 8-10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6-8 minutes. Add stock, potatoes, and chicken and return to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75-90 minutes. Remove from heat; taste and add more salt or paprika if needed.
- Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
- Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.
EMILIE'S STEW CHICKEN AND POTATOS
I like trying didn't types of stew instead of beef stew or the time, So I came up with this recipe.
Provided by emilie post
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- 1. add oil to big stock pot add onions, cook until tender, Then add garlic and green pepper and cook to garlic turn light brown.
- 2. On med heat, add the jar of sofrito and stir until or blended in with onions and garlic,
- 3. Then add water, the can of tomato paste , adoblo, or all purpose seasoning and the 6 pg of Goya sazon, and chicken boullion cubes ,salt and pepperto taste. Bring to boil
- 4. Take skin off chicken and add salt and pepper on both side chicken and add to stock pot, when chicken is almost done add pototos, cooked until pototos are soft.
- 5. Drain and wash kidney beans off and add a little sauce from stock pot sauce onto kidney beans and heat up, serve chicken, potatoes and sauce over cooked rice and add beans. Hope you like it.
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CREAMY CHICKEN STEW - EMILY BITES
From emilybites.com
5/5 (4)
Total Time 1 hr 10 mins
Category Soup
Calories 258 per serving
- Drizzle the oil into a 5 QT Dutch oven or large soup pot and bring to medium heat. Add the carrots, celery, onions and garlic and stir to coat in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened.
- Add the broth, chicken breasts, potatoes, bouillon, poultry seasoning, oregano, rosemary, thyme, and the bay leaf to the pot. Stir together and make sure the chicken is covered by broth. Bring the pot to a boil and then reduce the heat to low to simmer. Partially cover the pot with the lid on a bit offset/crooked so that there’s about a 1” opening on the side. Simmer for 25 minutes.
- When there’s about 10 minutes left on the simmering chicken, stir together the flour, pepper, and salt in a small dish. Place the butter in a medium saucepan and melt it over medium heat. Slowly whisk the flour mixture into the melted butter until combined and cook the resulting paste for 1-2 minutes. Slowly whisk the milk in a little bit at a time until smoothly combined with the flour/butter mixture. Once smooth, cook, whisking a little more than occasionally, until thickened and lightly bubbly. Whisk again and remove from heat.
- When the timer goes off for the big pot, uncover and remove the chicken breasts to a cutting board. Leave the rest of the pot cooking uncovered on low. Shred the chicken on the cutting board using two forks.
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