Chicken Stew with Rosemary Dumplings
Ingredients
■2 Tbs. vegetable oil
■6 large chicken-breast halves (about 3 1/4 lb.), skin removed
■2 tsp. salt
■4 large carrots, sliced one inch thick
■2 large celery stalks, sliced 1/4 in. thick
■1 medium onion, diced
■2 tsp. baking powder
■1 1/2 tsp. chopped fresh rosemary or ½ tsp. dried rosemary leaves, crushed
■1 C. plus 2 tsp. all-purpose flour
■1 1/2 C. milk
■1 large egg
■1 13 3/4- to 14 1/2-oz. can chicken broth
■1/4 tsp. ground black pepper
■1 10-oz. package frozen peas, thawed
■Rosemary sprigs for garnish
Directions
In 8-qt. Dutch oven, heat 1 Tbs. vegetable oil over medium-high heat. Add 3 chicken-breast halves; sprinkle with 1/4 tsp. salt and cook until chicken is lightly browned, 8 to 10 minutes. Transfer chicken to bowl. Repeat with remaining chicken and 1/4 tsp. salt. In drippings and remaining 1 Tbs. vegetable oil, cook carrots, celery, and onion until vegetables are browned and tender, about 10 minutes, stirring frequently. While vegetables are cooking, prepare dumplings: In small bowl, mix baking powder, rosemary, 1 C. flour, and 1/2 tsp. salt. In cup, mix 1/2 C. milk with egg. Stir milk mixture into flour mixture just until blended. Return chicken to Dutch oven; add chicken broth, pepper, 1 tsp. salt, and 2 C. water; heat to boiling. Drop dumpling mixture by rounded Tbs. on top of chicken and vegetables to make 12 dumplings. Cover; reduce heat to low and simmer 15 minutes. Transfer dumplings, chicken, and vegetables to large bowl, reserving broth in Dutch oven. In cup, mix remaining 2 Tbs. flour with remaining 1 C. milk until blended; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Return chicken, dumplings, and vegetables to Dutch oven. Garnish with rosemary sprigs.
Yield: 6 Main-Dish Servings.
Chicken Stew
Ingredients
■2 lb. skinless, boneless chicken breasts, cut into 1" cubes
■2 can fat-free chicken broth
■3 C. potatoes, peeled, cubed
■1 C. onion, chopped
■1 C. celery; slice
■1 C. carrots; slice thin
■1 tsp. paprika
■1/2 tsp. pepper
■1/2 tsp. rubbed sage
■1/2 tsp. dried thyme
■1 6 oz. can no-salt-added tomato paste
■1/4 C. cold water
■3 Tbs. cornstarch
Directions
In a slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
Chicken Stew Mexican Style
Ingredients
■2 lbs skinless boneless chicken breasts cut into 1 1/2-inch pieces
■4 medium russet potatoes, peeled and cut very small
■1 (15 oz.) can mild salsa
■1 (4 oz.) can diced green chilies
■1 (1 1/4 oz.) pkg. taco seasoning mix
■1 (8oz.) can tomato sauce
Directions
Mix all ingredients together in slow cooker/Crock Pot. Cook on low for 6 to 8 hours.
Chicken Stew with Pepper and Pineapple
Ingredients
■1 skinless, boneless chicken breast halves - cut into cubes
■4 C. carrots, cut into 1 inch pieces
■1/2 C. chicken broth
■1 Tbs. minced fresh ginger root
■1 Tbs. packed brown sugar
■2 Tbs. soy sauce
■1/2 tsp. ground allspice
■1/2 tsp. hot pepper sauce
■1 Tbs. cornstarch
■1 (8 oz.) can pineapple chunks, juice reserved
■1 red bell pepper, diced
Directions
Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Yield: 4 Servings
Chicken Stew with Parsley Dumplings
Ingredients
■2 1/2 to 3 lb. broiler fryer, cut up
■4 C. water
■1/2 C. chopped onion
■5 Tbs. chicken instant bouillon or 5 bouillon cubes
■1/4 tsp. pepper
■2 C. sliced carrots
■1/3 C. all purpose flour
■1/2 C. water
■1 1/2 C. sliced celery
■2 C. biscuit baking mix
■2/3 C. milk
■1 Tbs. parsley flakes
Directions
Heat chicken, 4 C. water, onion, bouillon and pepper to boiling in a 4 qt. Dutch oven; reduce heat and simmer uncovered for 30 minutes. Add carrots and celery, simmer for 15 minutes. Mix flour and 1/2 C. water. Stir mixture into chicken broth, chicken and vegetables in Dutch oven. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto bailing stew. Cook, uncovered over low heat for 10 minutes. Cover and cook 10 minutes more.
Yield; 4 to 6 servings.
Chicken Chili Stew
Ingredients
■6 chicken breast halves, skinned and boned
■1 med. onion, chopped
■1 med. green pepper, chopped
■2 cloves garlic, minced
■1 Tbs. vegetable oil
■two 14-oz. cans stewed tomatoes, undrained
■one 15-oz. can pinto beans, drained and chopped
■2/3 C. picante sauce
■1 Tbs. chili powder
■1 Tbs. ground cumin
■1 1/2 tsp. salt
■
■Topping:
■Cheddar cheese, shredded
■sour cream
■avocado, diced
■green onions, sliced
Directions
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned. Add tomatoes, beans, picante sauce, chili powder, cumin, and salt. Cover and simmer for 30 minutes. Top each individual serving with cheese, sour cream, avocado, and green onions.
Chicken Chuck Stew
Ingredients
■2 tsp. Vegetable oil
■1 Onion, peeled and cut into chunks
■3 Carrots, peeled and cut into chunks
■1 lb. Skinless chicken breast cut into chunks
■3 Potatoes, cut into chunks
■12-oz. can Chicken broth
■1 C. Water
■1 Bay leaf
■1 tsp. Garlic powder
■1/2 tsp. Dried thyme leaves
■1/2 tsp. Dried ground sage
■Fresh ground black pepper to taste
Directions
Place vegetable oil in Dutch oven pan and place over medium heat. Allow oil to get hot then add the onion and carrots. Sauté until lightly browned, about 3 minutes. Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30 to 35 minutes. Serve in soup bowls. Sprinkle with more dried herbs for garnish if desired.
Creamy Chicken Stew
Time needed
30 minutes preparation
Ingredients
■1 lb. leftover cooked chicken, diced
■6 lg. Yukon potatoes, peeled and diced
■1 bag fresh baby carrots, halved
■1 lg. onion, diced
■2 celery stalks, diced
■3 C. water
■1 chicken boullion cube
■1 can cream of mushroom soup (cream of chicken or celery would work too)
Directions
Place diced potatoes, carrots, onion and celery in a crockpot. Mix 3 cups of water with chicken boullion cube and add to crockpot. Cook on high for approximately 3-4 hours. With a ladle, remove approx. 1-1/2 cups of chicken broth (you can always save this broth for another dish or lunch!) Add can of soup and the diced chicken. Stir well and cook for another 30 minutes. You can keep this simmering on low until ready to serve.
This meal easily fed my family of 6 with leftovers.
Chicken and Barley Stew
Ingredients
■1 C. uncooked quick-cooking barley
■3 cans (14 oz. each) fat-free, less-sodium chicken broth
■1 Tbs. olive oil
■1 3/4 C. chopped onion
■1 package (10 oz.) frozen mixed vegetables
■1 C. chopped cooked chicken
■1/4 tsp. salt
■1/4 tsp. dried thyme
■1/4 tsp. black pepper
Directions
In a large saucepan, bring barley and broth to a boil. Reduce heat, and simmer 5 minutes. While the barley cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.
From Cooking Light magazine, January/February 2004 issue
Moroccan Chicken Stew
Ingredients
■2 Tbs. olive oil
■8 skinless, bone-in chicken thighs (about 2 lb.)
■2 med. red onions, sliced (about 2 C.)
■1 lg. green pepper, cut into 1-in. pieces (about 1 1/2 C.)
■2 cloves garlic, finely chopped
■1 tsp. ground cinnamon
■1 Tbs. curry powder
■1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
■1/3 C. golden raisins
■1 can (about 15 oz.) chickpeas (garbanzo beans), rinsed and drained
■1/3 C. slivered almonds, toasted
Directions
Heat the oil in a 5-quart sauce pot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the sauce pot. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the sauce pot. Reduce the heat to low. Cover and cook for 15 minutes. Stir the raisins and chickpeas in the sauce pot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.
New Orleans Style Chicken Stew
Ingredients
■6 to 8 scallions, coarsely chopped
■2 ribs celery, diced
■1 large red bell pepper, diced
■4 skinless, boneless chicken breast halves, cut into pieces
■1/4 C. flour
■1 tsp. thyme
■1/8 tsp. cayenne pepper
■2 Tbs. butter
■1 Tbs. vegetable oil
■3 cloves garlic, minced or crushed through a press
■1 can (14 oz.) stewed tomatoes, undrained
■1/4 C. chicken broth
■3 drops hot pepper sauce or more
■1 bay leaf
■1/4 lb. kielbasa or other precooked garlic sausage, diced
Directions
In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. In a large skillet, warm 1 Tbs. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. Add 1 remaining Tbs. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 minute. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes. Remove the bay leaf before serving.
Yield: 4 Servings.
