NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)
Nigerian Chicken Stew is a rich, aromatic and delicious stew you'll surely love. Spicy to taste and extremely appertizing
Provided by Nky Lily Lete (nigerianfoodtv.com)
Categories Chicken recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
- Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
- In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
- Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
- Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
- Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
FRIED CHICKEN STEW-- AND RICE
What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs--maybe better.
Provided by T. Woolfe
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, black, and cayenne pepper and coat the chicken.
- Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
- Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
- Do the Roux-Dance till it's very light brown, about 1 brew should do.
- Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
- Add the 2 cups of liquid, stir a moment to thicken.
- Awww go ahead and try the Rose' grynn.
- Add the VERY optional bell pepper strips.
- Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
- Check the seasoning.
- Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
CHICKEN RICE STEW- 2 WAYS
This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls "Cambodian" stew. Both are relatively healthy and reheat well!
Provided by Manda C
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
- Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
- Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
- Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
- Add chicken (Unless you are making Cambodian Style, see below).
- Stir and serve!
- ******If making Cambodian Style, ****.
- Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
- Add chicken and stir.
- Place in serving bowl, top with shrimp, cilantro, and a section of lime!
- Enjoy!
Nutrition Facts : Calories 442.4, Fat 12.6, SaturatedFat 3.5, Cholesterol 82.7, Sodium 1163.9, Carbohydrate 45.5, Fiber 2.7, Sugar 3.3, Protein 34.3
CHICKEN AND SHRIMP FRIED RICE MEXICANO
A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.
Provided by Pati Jinich
Categories Main Course
Number Of Ingredients 18
Steps:
- Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
- In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
- In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
- In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
- In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.
SLOW-COOKER CHICKEN-RICE STEW
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
- Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams
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- Egg rolls. Egg rolls are a great side dish to serve alongside your chicken fried rice. This dish is often served as an appetizer in most American Chinese restaurants, but it can be enjoyed in any way you want, as a side dish, main course, or even snack.
- Salads. As already mentioned, a veggie-based side dish will be a perfect match for chicken fried rice. You can combine different kinds of vegetables and fruits per your preference and coat the mixture with your favorite salad dressing.
- Sauteed vegetables. If you don’t want to eat raw vegetables in a salad recipe, try using sauteed vegetables instead to serve with chicken fried rice. Sauteed vegetables mean that the vegetables are quickly stir-fried in the pan so they can still keep the crunchy texture and fresh flavor of vegetables.
- Soups. For those who are looking for something liquidy, soups are a great choice to pair with chicken fried rice. A bowl of hot soup, either made from chicken or a vegan soup can work great in this case.
- Fruits. If a plate of chicken fried rice is enough for you as it contains all ingredients that are necessary for a single meal, then consider serving it with a plate of fruits as a dessert.
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