Stewed Chicken Food

CHICKEN STEW

Steps:

• Heat oil in large pot, saute onions for 2 minutes.
• Add next 7 ingredients.
• Bring to a boil.
• Add potatoes, carrots, and chicken.
• Simmer until vegetables are done, about 30 minutes.
• Thicken with cornstarch if you like a thicker stew.

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

JAMAICAN BROWN STEW CHICKEN

Steps:

• Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
• Drain away as much of the excess water from the chicken, dry and chop into small pieces.
• Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
• For maximum flavour, leave to marinate for at least an hour.
• Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken. Don't try to be perfect, as some of the seasonings will be too small.
• Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides.
• You may have to brown the chicken in batches.
• Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking, add salt as needed).
• Add the chicken, cover and simmer for 30 minutes.
• Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!

CARIBBEAN STEW CHICKEN

Steps:

• Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
• Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
• Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
• In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
• As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
• After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
• After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
• Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
• Enjoy as a main dish, or with rice and watercress salad!

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

SLOW COOKER JAMAICAN BROWN STEW CHICKEN

Steps:

• Place chicken thighs in a large bowl or slow-cooker insert. Then seasoned with all marinade ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably overnight
• When ready to cook heat up a skillet or large saucepan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil.
• Add onions, garlic, hot sauce, smoked paprika, bell peppers and salt to taste. Stir for about 2-3 minutes until onions is translucent.
• Then add to crockpot, deglaze the pan with about ¾ cup of water add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken.
• Cover and cook on high for about 3-4 hours. Remove and serve with rice and beans

NEW ORLEANS-STYLE STEWED CHICKEN

Steps:

• In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

STEWED CHICKEN - TRINIDAD STYLE

Steps:

• Finely chop onion, garlic, fresh tomatoes.
• Cut chicken into medium/small pieces.
• Put oil & sugar in a pot on high heat, and caramelize sugar.
• When golden brown, add chopped chicken pieces.
• Keep turning until all pieces coated in caramelized sugar and golden brown in color.
• Add onion & garlic.
• Keep cooking until onion translucent.
• Lower heat, add tomatoes & other seasonings.
• Simmer covered on low heat until chicken is cooked.
• Remove cover and cook further , reducing liquid until sauce thickens but DO NOT let dry.
• Serve hot with hot rice OR mashed potatoes.

ONE-POT CHICKEN STEW

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
• Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

TRINIDAD STEWED CHICKEN

Steps:

• Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
• Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
• Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

EBONY'S STEWED CHICKEN AND DUMPLINGS

Steps:

• Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
• Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
• When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
• Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.

EASY CHICKEN STEW

Steps:

• Mix flour, salt and pepper together.
• Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
• Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
• Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
• Add the garlic and cook for another 30 seconds.
• Add a tablespoon of flour and stir into the vegetables.
• Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
• Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
• Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
• Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.

STEWED CHICKEN

Steps:

• For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
• For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

STEWED CHICKEN

Steps:

• Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade, cover and refrigerate overnight.
• In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector.)
• Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.
• Serve over rice or with mashed potatoes.

STEWED CHICKEN

Steps:

• 1. place chicken into a bowl add all spices, sazon, and soy sauce. coat chicken well. Let sit 5-10 mins or so. place in a frying pan and brown the chicken, add water, ketchup, veggies and sugar. simmer taste to check seasoning periodically adjust salt, pepper, sugar, to your liking serve over white rice.
• 2. heat a deep skillet and coat with oil. brown chicken well once oil is heated. add veggies sautee. season with additional spices if desired i.e garlic, onion, or seasoned salt/pepper. drain any excess oil once cooked well.
• 3. add water, ketchup, and sugar. Stir well, simmer on low to med heat about 20 mins. Taste to check seasoning periodically adjust salt, pepper, sugar, to your liking serve over white rice.