Ginger Chicken And Quinoa Stew Recipes

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GINGERY CHICKEN STEW



Gingery Chicken Stew image

Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 1/2 pounds any winter squash, cut into 1-inch chunks

Steps:

  • Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
  • Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
  • Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams

GINGER CHICKEN AND QUINOA STEW



Ginger Chicken and Quinoa Stew image

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

Steps:

  • Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.

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