Spicy Chicken Stew Cooking Light Food

CHICKEN AND MUSHROOM STEW

Steps:

• Preheat oven to 325°F. Cook bacon and oil in a Dutch oven over medium-high until bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook until browned. Transfer chicken to bowl with bacon.
• Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, garlic, and bay leaves to pot; cook until softened. Add vinegar; cook until reduced, 2 minutes. Return chicken mixture to pot. Remove from heat.
• Melt butter in a medium saucepan over medium-high until foamy. Add flour; cook, stirring constantly, 1 minute. Add milk; cook, whisking often, until thickened. Add broth and mustard; cook, whisking constantly, until thickened. Pour over chicken mixture, cover, and cook at 325°F 1 hour. Discard bay leaves. Stir in parsley; serve over rice.

SPICY CHICKEN STEW (COOKING LIGHT)

Steps:

• 1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours. 2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, 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 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.

SWEET AND SPICY CHICKEN AND WHITE BEAN STEW

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.

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.