Spicy Chicken Stew Food

SPICY AFRICAN CHICKEN STEW

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.

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.

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 & BEAN STEW

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.

SPICY CAJUN CHICKEN STEW

Steps:

• Heat oil in a large pot over medium heat. Cook and stir chicken until juices start to run clear, about 4 minutes. Add zucchini, celery, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
• Stir diced tomatoes, chicken broth, sofrito, Cajun seasoning, and red pepper flakes into the pot. Bring to a boil; reduce heat and simmer soup until flavors blend together, 10 to 15 minutes.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

SPICY CHICKEN STEW RECIPE

Steps:

• Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
• Place lid on slow cooker and cook on high for 4 hours.
• Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker.
• Mix in tortilla strips into stew and serve warm.

SPICY MOROCCAN CHICKEN STEW

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the onion and carrots, and season well.
• Cook until the carrots begin to soften, around 5 minutes
• Add the garlic, cumin and red pepper. Cook for another minute.
• Add the stock, chickpeas and tomatoes and mix well.
• Remove 2 cups of the mixture, and blend in a food processor or blender.
• Return the the puree to the stew, check for seasoning, then bring to a boil.
• Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
• Ladle into bowls.
• Add cilantro and lemon zest to each bowl.
• Devour.

SPICY CHICKEN AND PUMPKIN STEW

Steps:

• Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
• Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
• Reduce heat and simmer 30 minutes or until pumpkin is tender.
• Return chicken to pan; cook 10 minutes.
• Stir in cilantro.
• Serve over rice.

SPICY AFRICAN CHICKEN STEW

Steps:

• In a large dutch oven heat oil over medium high heat.
• Add chicken, and brown.
• Remove chicken from pan and set aside.
• Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
• Saute for 2 to 3 minutes.
• Season with cumin, curry, black pepper, red pepper and salt.
• Return browned chicken and accumulated juices and add water to the pan.
• Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans.
• Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
• Remove from heat, adjust seasoning, sprinkle with cilantro and serve.

SPICY ETHIOPIAN CHICKEN STEW (DORO WAT OR SANBAT WAT)

Steps:

• Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
• Heat 2 tablespoons of olive along in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon oil and continue to sauté, covered, for another 20 minutes, stirring occasionally.
• Add the Berbere and the 2 remaining tablespoons of oil and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
• Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
• Adjust the seasonings, adding more Berbere according to heat preference. Add the boiled eggs and simmer on low heat,
• covered, for another 15 minutes.
• Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Prepare the vegetables by cutting up in big chunks.

CARIBBEAN CHICKEN PEPPER POT

Steps:

• Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
• Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
• Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.

SLOW COOKER SPICY CHICKEN STEW

Steps:

• Place all ingredients in the slow cooker. Cover and cook on LOW for 6 hours.
• Remove chicken from slow cooker and shred with 2 forks; return to slow cooker and stir.

SPICY TOMATO CHICKEN STEW

Steps:

• Mix all the marinade ingredients together and marinate the chicken for a few hours or overnight.
• Heat a large pot with cooking oil over high heat. Sear chicken for 5 minutes on each side until browned. Remove from pot and set aside.
• Turn the heat down to medium heat. In the same pot, add more oil if needed, add garlic, anchovies, and chilli flakes. Cook for 2-3 minutes until fragrant.
• Add in onions and saute for 5 minutes until golden in colour.
• Stir in Tomatoes/Tomato Paste. Cook until the tomatoes have started to break down. Season with salt and black pepper.
• Toss in potatoes. Give it a stir for a few minutes and then add in tomato passata and chicken broth.
• Bring to a boil then add the chicken in. Turn to low heat, cover, and allow to simmer for 40 minutes until the liquid is reduced.
• Add lime juice and toss in fresh coriander. Let simmer for another 5 minutes. Serve immediately.

SPICY KOREAN CHICKEN STEW (DAKDORITANG)

Steps:

• To make the seasoning paste, mix all the seasoning paste ingredients in a large mixing bowl. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.
• Pour the sea kelp stock over the chicken to barely cover them, about 2-3 cup. Bring to med-high heat and let them boil first, then cover and simmer over low heat for 15 minutes.
• Add the onion and carrots to the chicken, toss together. Simmer for another 5-10 minutes.
• Add the potatoes and simmer again for another 10 minutes. Cooking time will vary depends on the size of your vegetables.
• When the vegetables are just tender, uncover the pan. Raise the heat to med-high, and cook another 3-4 minutes.
• Lastly sprinkle chilies, green onion, and heat though. Remove the pan from the heat. Let the stew rest for 5-10 minutes before you serve. The sauce will thicken as the stew rests. Serve the stew with rice.

NIGERIAN CHICKEN STEW

Steps:

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
• Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
• Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
• Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or eat with freshly baked bread.

SPICY CHICKEN AND ALMOND STEW

Steps:

• Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
• Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.