Zesty Chicken Tomato Stew Food

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

ZESTY CHICKEN TOMATO STEW

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
• Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.

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.

ZESTY GINGER TOMATO CHICKEN

Steps:

• Place chicken in slow cooker.
• Drain 1 can of tomatoes. Chop tomatoes from both cans.
• For sauce, in a medium bowl combine chopped tomatoes, juice from 1 can tomatoes, tapioca, ginger, cilantro, garlic, brown sugar, red pepper and salt. Pour over chicken.
• Cover and cook on low for 6-7 hours. Skim fat from sauce.

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.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

Steps:

• Heat oil in a large, heavy soup pot or stew pan.
• Add onion and saute over medium heat until golden.
• Add chicken, sprinkle with salt and pepper and saute 7 minutes.
• Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
• Skim foam from surface.
• Cover and simmer 45 minutes, skimming fat occasionally.
• Add squash and cook for 10 minutes or until zucchini and chicken are tender.
• In a separate saucepan, bring 4 cups water to a boil and add salt.
• Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
• Drain well.
• Rinse with cold water if cooking it ahead, and drain well.