ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Provided by Katya
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg
CHICKEN AND TOMATO GRAVY
What a tasty and simple meal! The chicken thighs cook to be very tender. The tomato gravy is flavorful and full of tomato and veggie chunks. One comforting dinner... Grandma would be proud!
Provided by Kathy Sterling
Categories Gravies
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Remove skin from chicken and season with salt and pepper.
- 2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
- 3. Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
- 4. Serve hot over steamed rice. Enjoy!
STEWED CHICKEN IN TOMATO GRAVY
When I was a young girl, my grandparents would take me on summer camping trips across the country. We would be gone for 3 weeks in a camper my grandfather built...quite rustic. Every evening we would have a home cooked meal and this recipe was my all time favorite. When I make this, it brings me back to eating it outside on a...
Provided by Kathy Sterling
Categories Chicken
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Cut up fryer into individual serving sizes and remove skin
- 2. Season Chicken pieces with salt, pepper and garlic powder.
- 3. In a large dutch oven pot, heat olive oil.
- 4. Place Onions, celery and bell pepper in olive oil and cook slightly.
- 5. Add chicken pieces and brown lightly.
- 6. Pour in Stewed tomoatoes, tomatoe sauce and tomatoe paste. Mix well
- 7. Add Water and bring to a boil. Lower heat to simmering and cook, covered until chicken is well done and falling off the bones, about 1 hour and 15 minutes.
- 8. Serve hot over rice or pasta. Enjoy!
- 9. If you prefer your dishes spicy, you can always add a can of Rotel Tomatoes when mixing other tomatoes.
CHICKEN WITH STEWED TOMATOES
Make and share this Chicken With Stewed Tomatoes recipe from Food.com.
Provided by mandagirl
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breast halves in half again.
- Mix flour, salt and pepper together in a plastic bag.
- Add chicken pieces and shake to coat.
- In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
- Add stewed tomatoes, oregano and basil.
- Lower heat, cover and cook for about 1 hour.
Nutrition Facts : Calories 221.2, Fat 9.2, SaturatedFat 3.1, Cholesterol 86.1, Sodium 210, Carbohydrate 3.7, Fiber 0.6, Sugar 2, Protein 29.8
CHICKEN IN TOMATO GRAVY
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Blend spices until fine. Heat oil and fry chicken until brown.
- Remove chicken and fry spices for 2 minutes.
- Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
- Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.
Nutrition Facts : Calories 217.2, Fat 16.1, SaturatedFat 3.4, Cholesterol 42.5, Sodium 368.4, Carbohydrate 6.9, Fiber 1.4, Sugar 4, Protein 11.9
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