POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
EMILIE'S STEW CHICKEN AND POTATOS
I like trying didn't types of stew instead of beef stew or the time, So I came up with this recipe.
Provided by emilie post
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- 1. add oil to big stock pot add onions, cook until tender, Then add garlic and green pepper and cook to garlic turn light brown.
- 2. On med heat, add the jar of sofrito and stir until or blended in with onions and garlic,
- 3. Then add water, the can of tomato paste , adoblo, or all purpose seasoning and the 6 pg of Goya sazon, and chicken boullion cubes ,salt and pepperto taste. Bring to boil
- 4. Take skin off chicken and add salt and pepper on both side chicken and add to stock pot, when chicken is almost done add pototos, cooked until pototos are soft.
- 5. Drain and wash kidney beans off and add a little sauce from stock pot sauce onto kidney beans and heat up, serve chicken, potatoes and sauce over cooked rice and add beans. Hope you like it.
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- Add the broth, chicken breasts, potatoes, bouillon, poultry seasoning, oregano, rosemary, thyme, and the bay leaf to the pot. Stir together and make sure the chicken is covered by broth. Bring the pot to a boil and then reduce the heat to low to simmer. Partially cover the pot with the lid on a bit offset/crooked so that there’s about a 1” opening on the side. Simmer for 25 minutes.
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- When the timer goes off for the big pot, uncover and remove the chicken breasts to a cutting board. Leave the rest of the pot cooking uncovered on low. Shred the chicken on the cutting board using two forks.
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