Chicken Stove Top Comfort Stew Food

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

CHICKEN STEW

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.

STEWED CHICKEN

Steps:

• For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
• For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

HEARTY CHICKEN STEW

Steps:

• In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
• Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
• Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

SOUTH CAROLINA STYLE CHICKEN STEW

Steps:

• Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
• Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
• While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
• Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
• When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
• Add the evaporated milk.
• Cut the butter into 1 T pieces and add to the pot and let it melt.
• Do not boil the stew or the milk will separate!
• Serve with hot sauce.