One Pot Chicken And Vegetable Stew Recipes

CHICKEN VEGETABLE STEW

Steps:

• In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
• Cook for 1 to 1 1/2 hours on medium low heat. Serve.

ONE-POT CHICKEN AND VEGETABLE STEW

Steps:

• In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
• Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
• In a strainer, rinse the quinoa thoroughly with cold water.
• Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
• Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.

CROCKPOT CHICKEN STEW

Steps:

• Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
• Sprinkle seasonings evenly over the veggies.
• Top with chicken, then cover with soup.
• Cook on low for 6 hours.

ONE-POT CHICKEN & BACON STEW

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
• Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

CHICKEN MATZO BALL STEW

Steps:

• Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
• Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
• About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
• Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.

ONE-POT CHICKEN STEW

Steps:

• Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.
• Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.

CHICKEN STEW

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.