The best chicken stew recipes
1. Chicken Vegetable Stew – This is a chicken stew with turnips, peas, carrots, potatoes, corn, and seasonings, as well as other vegetables.
Ingredients:
2 tablespoons vegetable oil
1 rotisserie chicken (4 to 5 pounds, cut up)
1 ½ teaspoons of water
2 teaspoons of salt
½ cup broth or sherry
½ teaspoon pepper
1 cup frozen or fresh green peas
8 to 10 white onions (small, halved)
1 cup sliced carrots
1 cup diced potatoes
½ cup diced rutabaga or turnip
½ cup frozen or fresh corn
1/3 cup of flour mixed with ½ cup of cold water (to form a kind of paste)
Procedure:
o Using a heavy pot or Dutch oven, heat some oil.
o Add a few pieces of chicken. Make sure all sides are browned.
o Add a little sherry, water, pepper and salt.
o Cover and simmer for 45 minutes.
o Add some peas, onions, turnips, carrots, corn, and potatoes.
o Cover and simmer again for 35 to 45 minutes.
o Add a little flour and water mixture.
o Continue cooking until the stew thickens, which will still take 10 minutes.
You can serve this with rice too. So this is good for 6 servings.
2. Chicken and Chorizo Stew: You can serve this chicken stew with biscuits or cornbread. This is best as a hearty family meal.
Ingredients:
1 tablespoon butter
1 chicken (4 pounds, cut up)
1 tablespoon olive oil
1 large yellow or sweet onion (coarsely chopped)
2 celery ribs (sliced)
2 garlic cloves (minced)
pinch of thyme
1/8 teaspoon black pepper
½ teaspoon cajun seasoning
6 cups of chicken broth
3-4 medium potatoes (peeled and cubed)
2 carrots (sliced)
1 cup pearl onions (used canned or frozen, peeled, drained)
8-12 oz smoked sausage or chicken sausage
2 butter spoons
Pepper and salt to taste)
¼ cup flour
Procedure:
o Wash the chicken and chop it up.
o Dry it and remove excess fat.
o Heat 1 tablespoon each of the butter and olive oil in a large Dutch oven or stockpot.
o Add onion, celery and chicken. Make sure the chicken is browned on both sides.
o Add thyme, broth, black pepper, and Cajun seasoning.
o Bring the mixture to a boil.
o Reduce heat to medium, then to low.
o Cover and simmer for 45 minutes.
o Remove the chicken pieces and allow to cool slightly.
o Skim all other visible fats apart from the actual broth.
o Add potatoes, onions, and carrots to broth.
o Cover and bring to a simmer again.
o In a small saucepan, heat about 2 tablespoons of the butter over medium to low heat.
o Sauté smoked sausages until golden brown.
o Add about ¼ cup of flour until well blended with fat.
o Add sausage mixture to still simmering stew.
o Remove chicken from actual bones; chop it up and add it to the stew.
o Bring the chicken stew to a simmer again; cover, then continue cooking until all vegetables are tender and the stew has thickened.
o Add pepper and salt, to taste.
This can make 6 to 8 servings.
