Culinarius Thai Chicken Stew Food

CHICKEN STEW

Steps:

• Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
• Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
• Remove the chicken from the pot; cover to keep warm.
• Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
• Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
• Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
• Slowly pour the broth into the pot, whisking constantly.
• Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
• Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
• Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
• Sprinkle with parsley, then serve.

CHICKEN STEW

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.

CROCK POT THAI CHICKEN THIGHS

Steps:

• Put all ingredients in crock pot on low for 6-8 hours.
• Garnish with cilantro, scallions, and peanuts.
• Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

THAI CHICKEN STEW

Steps:

• In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
• Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
• Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
• Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

CULINARIUS' THAI CHICKEN STEW

Steps:

• Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
• Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.

THAI CHICKEN STEW

Steps:

• Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.