Mexican Chicken Stew Recipe - How to Make Mexican Chicken Stew

Photo: Mexican Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Chicken Stew.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: about 6 servings

Level: Easy 

Ingredients

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Waste Not, Want Not

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Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
Chicken tacos

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Autumn Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Autumn Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Autumn Chicken Stew.  

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.

6 servings, 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes
Ingredients

5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar

Preparation

Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.

Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 208 calories; 6 g fat ( 1 g sat , 4 g mono ); 42 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 621 mg sodium; 630 mg potassium.

Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (23% dv), Potassium (18% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 lean meat

From EatingWell:  September/October 2010 

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North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
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Chicken Divan

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Chicken cacciatore recipe - How to make Chicken cacciatore

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken cacciatore Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken cacciatore.

This classic Italian dish is one the whole family will enjoy.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

8 chicken thigh fillets
plain flour, for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
2/3 cup (160ml) chicken stock
1/2 cup (125ml) white wine
400g can chopped tomatoes
1/2 cup kalamata olives
2 tablespoons oregano leaves
steamed vegetables, to serve

Method

Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.

Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.

Notes

Chicken cacciatore literally means 'hunter's style chicken'. This stew originates in central Italy and dates to the 15th Century when only the affluent could afford poultry and the sport of hunting.

Source
Taste.com.au - July 2007, Page 4
Recipe by Kate Murdoch

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Baked chicken with pesto

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Save and share chicken cacciatore recipe
 
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Oven Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven Chicken Stew.

6 Servings | Prep: 10 min. | Bake: 1-1/2 hours

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Directions

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Tasteofhome.com

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How to Make Chicken Stew
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Chicken Stew Recipe - How to Make Chicken Stew

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make wonderful  Chicken Stew.

4 Servings | Prep: 10 min. | Cook: 35 min.

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
4 cups water, divided
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 tablespoons all-purpose flour
1/3 cup half-and-half cream

Directions

Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.

Tasteofhome.com

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Lattice-Top Chicken Stew
California Chicken Casserole
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Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Stew.

4 Servings | Prep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 4 servings.

Nutrition Facts: 1 cup (prepared with fat-free gravy) equals 240 calories, 6 g fat (1 g saturated fat), 70 mg cholesterol, 574 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Tasteofhome.com

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Lattice-Top Chicken Stew Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lattice-Top Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lattice-Top Chicken Stew.

6-8 Servings | Prep: 10 min. | Bake: 35 min.

Ingredients

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 747 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.

Tasteofhome.com

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Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole

Save and Share Lattice-Top Chicken Stew

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