Chicken Stew Ole With Corn Dumplings Food

CHICKEN STEW OLE WITH CORN DUMPLINGS

Steps:

• Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
• Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
• Remove the chicken with a slotted spoon. Let
• the chicken cool.
• Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
• Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
• Cut the chicken into bite-sized pieces, add to the stew.
• Now mix all the corn dumpling ingredients
• together,in a bowl.
• Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.

OLD-FASHIONED CHICKEN AND CORN STEW

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
• While chicken is browning, peel potatoes and cut into 1-inch pieces.
• Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
• Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

CHICKEN STEW WITH CORNMEAL DUMPLINGS

Steps:

• In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
• Skim the broth of any fat.
• Stir in the celery, carrots, onion and thyme.
• Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
• Stir in the kale.
• Season to taste with salt and pepper.
• Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
• Add the milk and mix just until combined.
• Drop tablespoons of the dumpling batter in clumps over the top of the stew.
• Discard the bay leaf and thyme sprigs and serve.

CHICKEN STEW WITH DUMPLINGS

Steps:

• Heat oil in 4-quart Dutch oven over medium heat until hot.
• Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
• Stir in chicken broth, reserving 1/3 cup; bring to a boil.
• Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
• Boil, stirring constantly, for 1 minute or until thickened.
• Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
• Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
• Add salt and pepper.
• For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• Spoon dumpling mixture on top of stew in 8 large spoonfuls.
• Reduce heat to low.
• Cook, uncovered, 10 minutes.
• Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
• Serve in shallow bowls.

DORO WAT (SPICY CHICKEN STEW)

Steps:

• Place chicken in non-reactive dish and season with salt.
• Drizzle with lemon juice; turn to coat.
• Marinate 30 minutes.
• Meanwhile, in large pot, heat butter over medium and add onion.
• Cook, stirring, 5 minutes.
• Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
• Stir in garlic and cook 2 minutes.
• Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
• Stir in water, add chicken pieces and raise heat to high.
• When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
• Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
• Remove lid; add eggs.
• Cook until eggs heated through (10 minutes).
• Season sauce to taste with salt.