BOBO'S RED CHICKEN STEW
This is a wonderful stew to be served over rice. It is from the Pavilion Restaurant in Edisto Beach, SC.
Provided by BogeysMom
Categories Stew
Time 1h30m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Cover chicken with water in a large stockpot, salt to taste, bring to a boil and then simmer til tender.
- Drain, but save the broth.
- Saute bacon until almost crispy, add onion and saute until soft.
- Add 3 c broth, worcestershire, ketchup and seasonings; bring to a boil and thicken with the flour/water mixture Stir in butter just before serving; serve over fluffy white rice with a salad and hushpuppies.
Nutrition Facts : Calories 2556.3, Fat 156.2, SaturatedFat 61.7, Cholesterol 1133.8, Sodium 7470.8, Carbohydrate 167.2, Fiber 6.5, Sugar 116.7, Protein 131.2
INSTANT POT® BOBO DE FRANGO (BRAZILIAN CHICKEN STEW)
This creamy chicken stew is a big favorite of mine. I serve it with white rice and potato sticks! Some like to add chile peppers to make this a bit spicier but I prefer a salty, more savory stew. You can also add more broth or coconut milk to adjust the consistency. It should be thick but creamy. It should not be gummy. The use of table cream or creme de leite is not always traditional, but I love it!
Provided by Paul Gambardella
Categories Chicken Stew
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
- Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
- Serve garnished with additional cilantro.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 37.6 g, Cholesterol 62.3 mg, Fat 30.1 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 16.3 g, Sodium 157.2 mg, Sugar 7.7 g
RED LENTIL CHICKEN STEW
Found this whilst trawling the internet for something to use up our spare lentils. We initially doubled the recipe for all ingredients except the chicken. This allowed us two whole meals with the chicken and enough to freeze 5 portions of the lentils to use as sides for other dishes.
Provided by The Normans
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Slice each chicken breast in half, yielding four strips.
- Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
- Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside.
- Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
- Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil.
- Add the chicken breasts on top, cover, and place in the oven.
- Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.
Nutrition Facts : Calories 507.2, Fat 23.6, SaturatedFat 4.5, Cholesterol 51.8, Sodium 313.3, Carbohydrate 41.1, Fiber 16.7, Sugar 5.7, Protein 33.2
VEGETARIAN JAMAICAN STEW
Make and share this Vegetarian Jamaican Stew recipe from Food.com.
Provided by nataliegoes
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice bell pepper.
- Place large pot on medium-high heat and warm up margarine. When melted add bell pepper and okra. Cook until okra is no longer frozen.
- Add tomatoes, black-eyed peas and chile peppers. Reduce heat to medium-low and cook for 10 minutes.
- Stir ingredients. Put water on to boil for rice. When boiling add rice. Let boil for 10 minutes.
- Add frozen corn, thyme and allspice to stew and mix well. Turn heat down to low. Remove rice from stove and drain. Add butter and/or salt to rice if so desired. Serve stew over rice.
- The stew freezes well if you are unable to consume it in one sitting.
Nutrition Facts : Calories 336.5, Fat 4.1, SaturatedFat 0.8, Sodium 310, Carbohydrate 67.7, Fiber 5.8, Sugar 6.5, Protein 9.7
BEEF AND CHICKEN STEW
I received this recipe from my mother-in-law. Everyone in my family likes this recipe. Especially my son. Great with cornbread.
Provided by Lynn0166
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a pot (including juice from cans); add some of the broth or water if it is too thick.
- Simmer for about 45 minutes. stirring occasionally.
- Can be put in crock pot on low.
Nutrition Facts : Calories 494.7, Fat 26.9, SaturatedFat 8.5, Cholesterol 133.9, Sodium 875.2, Carbohydrate 32.2, Fiber 3.1, Sugar 12.1, Protein 34
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