Tangychickenstew Recipes

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TANGY CHICKEN STEW



Tangy Chicken Stew image

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

Provided by ChamoritaMomma

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs whole chickens, cut into serving pieces
1/4 cup vinegar
4 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Accent seasoning
1 onion, sliced
1 tomatoes, chopped
1 tablespoon paprika
1 bay leaf
1 cup water
3 tablespoons vegetable oil

Steps:

  • Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
  • Add reserved marinade, paprika, bay leaf and water. Bring to a boil. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Adjust seasonings to your taste.
  • Remove from heat. Transfer to a serving dish and serve with white rice.

CHICKEN STEW



Chicken Stew image

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

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

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.

TANGY CHICKEN



Tangy Chicken image

Quick and easy chicken for a busy person. Also great in the slow cooker!

Provided by LISAWV

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 cup apricot preserves
1 (10 fluid ounce) bottle Russian-style salad dressing
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 60.6 g, Cholesterol 68.4 mg, Fat 11 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 2 g, Sodium 1054.8 mg, Sugar 34.3 g

CHICKEN STEW



Chicken Stew image

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

Provided by MizzNezz

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)

Steps:

  • Heat oil in large pot, saute onions for 2 minutes.
  • Add next 7 ingredients.
  • Bring to a boil.
  • Add potatoes, carrots, and chicken.
  • Simmer until vegetables are done, about 30 minutes.
  • Thicken with cornstarch if you like a thicker stew.

Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3

QUICK CHICKEN STEW



Quick Chicken Stew image

This recipe is a family favorite for those busy evenings when you want comfort food, but don't have the time to simmer it all day. Serve over rice, pasta, or with mashed potatoes.

Provided by RAFIKI23

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
1 medium onion, cut into 1/2-inch pieces
1 medium carrot, thinly sliced
1 medium zucchini, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2 inch pieces
2 (14.5 ounce) cans diced tomatoes with juice
½ teaspoon red pepper flakes
½ teaspoon dried basil
1 bay leaf
2 tablespoons butter
salt and pepper to taste

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 15 g, Cholesterol 73.9 mg, Fat 15.1 g, Fiber 3.9 g, Protein 25.3 g, SaturatedFat 5.3 g, Sodium 425.9 mg, Sugar 9 g

CHICKEN STEW RECIPE



Chicken stew recipe image

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, sliced
1.4l hot chicken stock
1 large potato, finely grated
1 tbsp fresh thyme leaf
2 tsp fresh rosemary leaves
2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
6 carrots, halved lengthways and cut into chunks
2 parsnips, halved lengthways and cut into chunks
3 leeks, well washed and thickly sliced
mash and peas, to serve (optional)

Steps:

  • Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
  • Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

SIMPLE CHICKEN STEW



Simple Chicken Stew image

This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 2 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/2 pound boneless skinless chicken breast, cubed
1 large potato, peeled and cubed
2 medium carrots, sliced
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning

Steps:

  • In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

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