SLOW-COOKER SPICY CHICKEN STEW
Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg
SPICY AFRICAN CHICKEN STEW
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
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
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
SPICY CHICKEN & BEAN STEW
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
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
SPICY CHICKEN AND ALMOND STEW
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
SPICY CAJUN CHICKEN STEW
This is my version of a spicy low-carb chicken stew I created while starting a flat belly cleanse. I don't measure so the measurements are approximate - adjust to your taste! It just turned out so good I had to share!
Provided by Thillyre
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 49m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 12.2 g, Cholesterol 30 mg, Fat 7.5 g, Fiber 3.4 g, Protein 15.1 g, SaturatedFat 0.9 g, Sodium 1314.6 mg, Sugar 2.9 g
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.
Provided by Hyosun
Categories Main
Number Of Ingredients 16
Steps:
- Prepare the vegetables by cutting up in big chunks.
SPICY ETHIOPIAN CHICKEN STEW (DORO WAT OR SANBAT WAT)
Adapted from the daringgourmet.com. "There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes - it's fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!" The stew is made from chicken and sometimes hard-boiled eggs is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera flatbread. A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a parve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
Provided by Kosher Cowhand
Time 2h40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 792 kcal, Carbohydrate 15 g, Protein 43 g, Fat 58 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 348 mg, Sodium 1615 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SPICY AFRICAN CHICKEN STEW
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Provided by Marlitt
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7
SPICY MOROCCAN CHICKEN STEW
Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
Provided by Kylee Cooks
Categories Dinner
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 428 kcal, Carbohydrate 54 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1819 mg, Fiber 8 g, Sugar 26 g, ServingSize 1 serving
SPICY KOREAN CHICKEN STEW (DAKDORITANG)
Spicy Korean chicken stew (dakdoritang) is the epitome of spicy chicken. Chicken and vegetables are simmered in gochujang sauce and sea kelp stock.
Provided by Holly Ford
Categories Dinner Main Course Stew
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 411 kcal, Carbohydrate 26 g, Protein 28 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1274 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
ETHIOPIAN SPICY CHICKEN STEW
Make and share this Ethiopian Spicy Chicken Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Poultry
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
- In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
- Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
- Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
- Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
- Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
- Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
- Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.
Nutrition Facts : Calories 593.2, Fat 47.3, SaturatedFat 25, Cholesterol 332.6, Sodium 346.1, Carbohydrate 29.6, Fiber 10.3, Sugar 7.7, Protein 18.5
SPICY TOMATO CHICKEN STEW
An easy but flavoursome spicy tomato chicken stew with potatoes, using piquant Middle Eastern spices for the ultimate hearty stew!
Provided by ET Food Voyage
Categories Dinner Main Course
Number Of Ingredients 22
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 CHICKEN STEW RECIPE
This Spicy Chicken Stew recipe is so easy to make and tastes amazing. It has just the right amount of kick, and I love that you can make it in the slow cooker.
Provided by Camille Beckstrand
Categories Main Course
Time 4h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 389 kcal, Carbohydrate 40 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1691 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SLOW COOKER SPICY CHICKEN STEW
Slow Cooker Spicy Chicken Stew - this is a new favorite at our house! Super simple to make and tastes great! Chicken, celery, carrots, corn, black beans, Rotel tomatoes, diced potatoes, salsa, chicken broth, cumin, and chili powder. Simply dump everything in the crockpot and let it cook all day! Top the stew with tortilla chips. #slowcooker #crockpot #chicken #soup #stew
Provided by Plain Chicken
Categories Main Course Soup
Time 6h5m
Number Of Ingredients 12
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 AFRICAN CHICKEN AND ALMOND STEW
Creamy almond butter and spicy cayenne are the secret ingredients in this chicken stew.
Provided by Food Network
Categories chicken,comfort food,dinner,soup,stovetop
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
- Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl.
- Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes.
- Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato.
- Stir to combine 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 with the cilantro leaves scattered over the top.
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SPICY CHICKEN STEW RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- To make the spice paste, pound all the ingredients together in a mortar with a pestle to a fine paste. Alternatively, process the ingredients with a blender, adding a little water, if necessary.
- Place the spice paste, tomatoes, cinnamon, lime leaves and sea salt in a large heavy-based pot. Add 1 litre of water and bring to the boil over a medium heat. Reduce heat and simmer very gently for about 90 minutes.
- Add the chicken, return the sauce to the boil, then simmer for about 8 minutes until the sauce is reduced and the chicken is cooked.
- Add the palm sugar, fish sauce and tamarind water, then adjust the seasoning, if necessary. Stir through the basil leaves to serve.
SPICY CHICKEN STEW RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (11)Calories 403 per servingServings 6
- 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.
- Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.
DAKBOKKEUMTANG - KOREAN SPICY CHICKEN STEW RECIPE & VIDEO ...
From seonkyounglongest.com
Estimated Reading Time 2 minsTotal Time 1 hr
- Bring enough water to boil to blench chicken in a large dutch oven or thick bottom pot; add chicken into boiling water, bring back to boil, about 5 to 10 minutes.
- Drain chicken into a strainer and rinse pot quickly. Rinse chicken under cold water and place back to pot.
- In a small mixing bowl, combine gochujang and next 6 ingredients. Add combined sauce into pot and toss everything together until chicken and vegetables are evenly coated with sauce. Cover, bring it to boil over medium high heat. Stirring frequently.
ETHIOPIAN-SPICED CHICKEN STEW RECIPE - EATINGWELL
From eatingwell.com
5/5 (9)Total Time 5 hrsCategory Healthy Chicken RecipesCalories 430 per serving
- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
INDIAN SPICED CHICKEN STEW - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (52)Total Time 2 hrs 20 minsCategory DinnerCalories 529 per serving
- Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.
- To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
- Add potatoes to the pot and cook, partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir every so often to ensure the sauce hasn't thickened to much and potatoes aren't sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.
SPICY CHICKEN STEW - MARIASMENU
From mariasmenu.com
Cuisine Indian, South IndianEstimated Reading Time 3 minsCategory Curry, Side Dish
- Soak cashews in 1/2 cup warm water for 10-15 mins. Grind them to a smooth paste. Keep it aside.
- Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add cubed tomatoes and cook till it softens. Add chopped coriander leaves (2 tbsp), curry leaves, turmeric powder and half of crushed pepper and salt. Mix well and cook for 2 mins.
- Add cleaned chicken pieces. Mix well and make sure the pieces are coated with the masala. Add 1 1/2 - 1 3/4 cups water. Bring to boil, reduce flame to lowest and cook till chicken is done 20-25 mins. Remove the pan from fire and gradually add the cashew paste. Gently mix, until it's incorporated. Return to fire and cook on low flame for 4-5 mins. Add 1 tbsp ghee and remaining half of crushed pepper. Mix well. Garnish with chopped coriander leaves.
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