Spiced Chicken Stew With Carrots Food

CHICKEN STEW WITH CARROTS AND LEEKS

Steps:

• Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
• Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.

EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS

Steps:

• Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
• Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
• In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
• To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
• Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
• Enjoy!

SLOW-COOKER SPICY CHICKEN STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
• Cover; cook on High heat setting 4 hours.
• Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

SPICY CHICKEN STEW

Steps:

• In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.

MOROCCAN SPICED CHICKEN STEW WITH CARROTS

Steps:

• Place carrots in an oven-proof pot.
• Toss chicken with spices; add to pot.
• Pour chicken broth overtop.
• Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
• Add raisins and cook 10 minutes more.
• Top with cilantro leaves, if desired.
• Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
• Enjoy!

HERB CHICKEN STEW

Steps:

• In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
• PLATING: Serve in large pasta bowls with crusty bread.
• BEVERAGE: Pinot noir

SPICED CHICKEN STEW WITH CARROTS

Steps:

• Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
• Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.