CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
FOODCHICKIE'S GUADALUPE STEW
This recipe is a real crowd pleaser for people who like their food to be on the piicante side of the flavor spectrum. I have given this recipe to people who hate to cook and they love it! I use jarred salsa verde, which makes this recipe an easy one for people of all levels of cooking experience. To the advanced chefs: You...
Provided by Jenni James
Categories Bean Soups
Time 4h15m
Number Of Ingredients 20
Steps:
- 1. Use packaged pork stew meat or remove most of the fat from desired cut of pork and cube into 1 or 2 inch pieces. If you have the butcher do as of much of this as he can, your prep time will be greatly reduced.
- 2. Use at least a 6 quart (qt) Dutch Oven, an 8qt stock pot or a 6qt crockpot.
- 3. Liberally salt and pepper pork.
- 4. Heat a large skillet over medium-high heat and add only 1 of the 3 Tablespoons of Olive oil. Turn pan to cover bottom with oil.
- 5. Once oil begins to shimmer, carefully add enough pork to loosely cover the bottom of the pan.
- 6. DO NOT CROWD! The pork will let off a lot of liquid if crowded and it will not brown.
- 7. Cook pork and turn with a fork until pork is dark brown on all sides, about 10 minutes. Adjust heat as necessary. Set aside.
- 8. Continue browning the rest of the pork in small batches adding the 2nd Tablespoon of olive oil if necessary. Set aside.
- 9. Next turn heat to medium-low and add the 3rd Tablespoon of olive oil to the skillet. Add the diced onion and scrape the pan with a wooden spoon. Cook until deep brown (at least 10 mins)
- 10. Next, add the minced garlic and cook until fragrant, (about 2 mins).
- 11. IF USING A LARGE POT (see separate instructions below for using crockpot). Do not add pork, triple beans or corn yet!
- 12. Over medium heat, add onion, garlic, refried beans (one can at a time-see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
- 13. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved. Taste and adjust seasonings. You may add the 1 to 2T of sugar now if too picante for your taste.
- 14. After tasting, add pork and bring to a boil for 15mins then reduce to a simmer. Cover and continue to simmer for at least 3 hours stirring occasionally and scraping the bottom with a wooden spoon.
- 15. At least one half hour before serving add triple beans, tomatoes and corn. Cook for at least an additional 30 mins, longer if using frozen corn. Taste and adjust seasoning.
- 16. IF USING CROCKPOT: follow first 9 steps. Do not add pork, triple beans or corn, yet!
- 17. With crockpot heating, add onion, garlic, refried beans (one can at a time-see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
- 18. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved.
- 19. Taste and adjust as necessary: You may add the 1 to 2T of sugar now, if desired. After tasting, add pork and cook for 8 hours on low or 4 to 6 hours on high.
- 20. At least 30 mins before serving add triple beans, tomatoes and corn, stir. Taste and adjust seasonings as necessary. Cook covered until heated through at least 30 mins.
- 21. Serve in medium bowls or small crocks.
- 22. Serve with tortillas and/or corn chips, cheese, sour cream and fresh minced cilantro if desired.
- 23. Note: It's really hard to overcook this stew but if using a cooking vessel other than a crockpot you must be sure to stir and scrape the bottom of pot to prevent burning the pan. The pork can become too soft if cooked a a great deal longer than specified. You can keep this low or warm until ready to serve. You can make and freeze this stew if you'd like and reheat in pan or microwave until heated through.
AUTHENTIC NEW MEXICO GREEN CHILE STEW
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
Provided by catalinacrawler
Categories Low Cholesterol
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
- add jalepeno, broth, half a can of beer, spices.bring to a simmer.
- let simmer for 1 hour.
- Peel skin from chiles, chop and add to the pot (including the seeds).
- Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
- Simmer until potatoes are done.
- melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.
More about "foodchickies guadalupe stew recipes"
26 HEARTY STEWS YOU’LL LOVE - FOOD …
From foodbloggersofcanada.com
Reviews 1Estimated Reading Time 4 mins
MY FAVORITE CHICKPEA STEW ON A COLD WINTERS DAY - SPAIN ON A FORK
From spainonafork.com
CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES
From jamieoliver.com
GYPSY STEW FROM THE PINK ADOBE COOKBOOK - I LOVE NEW …
From ilovenewmexicoblog.com
THE BEST GREEN CHILE STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5 INDIGENOUS-INSPIRED RECIPES TO MAKE AT HOME
From wanderingwagars.com
GREEN CHILE STEW (COMPLETE RECIPE) - MADE IN NEW MEXICO
From madeinnewmexico.com
BEST CHICKPEA STEW RECIPE - HOW TO MAKE TOMATO …
From delish.com
5-STAR STEW RECIPES YOU’LL WANT TO MAKE …
From simplyrecipes.com
25 BEST STEW RECIPES FOR A COMFORTING …
From thepioneerwoman.com
64 CLASSIC STEW RECIPES JUST LIKE GRANDMA USED TO …
From tasteofhome.com
OLD FASHIONED CHICKEN STEW - THE STAY AT …
From thestayathomechef.com
THE ULTIMATE CANADIAN LIVING RECIPE COLLECTION
From canadianliving.com
NEW MEXICO GREEN CHILE STEW - MJ'S KITCHEN
From mjskitchen.com
TENERIFE’S CHICKPEAS STEW RECIPE - TASTE …
From tastevocations.com
BOUILLI OR POT AU FEU QUéBéCOIS - THE FOODOLIC
From thefoodolic.com
FOODCHICKIES GUADALUPE STEW RECIPES RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love