Spicy Chicken And Jicama Stew Food

JICAMA CHICKEN SAUTE

Jicama Chicken Saute image

Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.

Provided by PaulaG

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon curry powder, divided
1/2 cup chicken broth
2 green onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups jicama, julienne-cut
1 red bell pepper, diced
1/4 cup dry roasted peanuts
hot cooked rice

Steps:

Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
In wok, heat oil over medium high heat.
Add the chicken; cook and stir until browned.
Add jicama and bell pepper to wok.
Cook 3 minutes, stirring often.
Add broth mixture; cook and stir 3 minutes or until heated through.
Serve over rice and garnish with peanuts.

Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6

SPICY CHICKEN & BEAN STEW

Spicy chicken & bean stew image

This hearty, satisfying one-pot is low fat and easy on the washing up

Provided by Good Food team

Categories Dinner, Main course

Time 1h35m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1¼ kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, deseeded and chopped
250g frozen peppers, defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans, drained
400ml hot chicken stock
small bunch coriander, chopped
150ml pot soured cream and crusty bread, to serve

Steps:

Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
Stir through the coriander and serve with soured cream and crusty bread.

Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium

LATIN-INSPIRED SPICY CREAM CHICKEN STEW

Latin-Inspired Spicy Cream Chicken Stew image

My old roommate, who was Latino, gave me this recipe about 8 years ago. Recently I was cleaning out a cookbook and found the recipe tucked away. This is extremely delicious. I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like. This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Provided by MSHELLZ2U

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h25m

Yield 8

Number Of Ingredients 11

Ingredients

6 skinless, boneless chicken breast halves
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
2 teaspoons ground red chile pepper, or to taste
1 teaspoon ground cumin
½ cup cream cheese, softened

Steps:

Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 37 g, Cholesterol 61.6 mg, Fat 7.9 g, Fiber 7.7 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 1301.8 mg, Sugar 8.2 g

SPICY CHICKEN STEW

Spicy Chicken Stew image

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

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.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

SPICY AFRICAN CHICKEN STEW

Spicy African chicken stew image

Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 16

Ingredients

500ml chicken stock , heated
340g jar smooth peanut butter
2 onions , halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
½-1 tsp cayenne pepper (optional)
3 tsp ground coriander
3 tsp ground cumin
1-2 scotch bonnet chillies, deseeded and chopped
2 bay leaves
400g can chopped tomato
2 x 800g pack chicken thighs and drumsticks, skinned
3 sweet potatoes , cut into chunks
2 red peppers , deseeded and cut into chunks
good handful coriander , chopped, a little reserved for sprinkling
rice and lime wedges, to serve (optional)

Steps:

Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

Nutrition Facts : Calories 633 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

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Spicy Chicken And Jicama Stew Food

JICAMA CHICKEN SAUTE

SPICY CHICKEN & BEAN STEW

This hearty, satisfying one-pot is low fat and easy on the washing up

LATIN-INSPIRED SPICY CREAM CHICKEN STEW

SPICY CHICKEN STEW

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

SPICY AFRICAN CHICKEN STEW

Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

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