Hot!Chicken Stew

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csalewine
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RE: Chicken Stew 2011/12/17 21:00:37 (permalink)
Steve’s Chicken Mull
Recipe makes about 1 gallon
 
Ingredients
1 large chicken (5 lb.)
1 medium onion (finely chopped)
2 Tablespoons salt
1 Tablespoon black pepper
1/2 stick butter
1 cup sour cream
2-12 oz. cans evaporated milk
 2 sleeves saltine crackers
Directions
Cover chicken with water in large pot, add 2 Tablespoons salt.
Bring to a boil, reduce heat and simmer until tender. (about 1 1/2 hours)
Remove skin and bones, grind chicken, strain broth and return to pot.
Add onion and black pepper, simmer uncovered (low heat) stirring frequently (about 30 min.).
Add 2-12 oz. cans of evaporated milk, 1/2 stick butter, 1 cup sour cream and 2 sleeves saltine crackers (crushed fine).
Continue to simmer uncovered and stir until thickened (about 15 min.) remove from heat and serve.
*Serve with saltine crackers and Tabasco.
#31
BelleReve
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RE: Chicken Stew 2011/12/21 14:10:33 (permalink)
I make what we call stewed chicken fairly often for my Dad using either a small pkg of drumsticks or bone-in thighs.  I don't use a recipe, but it's fairly easy:
 
1 small bell pepper, diced 
2-3 stalks of celery, diced
1 med. onion, diced
2-3 cloves of garlic, finely chopped
8 oz pkg, fresh button mushrooms, sliced in half, thirds if they are large 
1 bay leaf
1 tsp. thyme
chicken broth or stock (I use Swanson's organic chicken broth)
salt and pepper to taste
 
Heat about 1/4 cup Canola oil in a Dutch oven.  Dredge chicken pieces in flour (I use Wondra) which has been seasoned with salt-free Cajun seasoning, salt, and black pepper.  Brown chicken pieces on both sides,(it will not be cooked through, which is fine)  then remove to a plate with a slotted spoon.  Add onion, celery, bell pepper, and mushrooms and cook until soft.  Add garlic and cook for another minute.  Return chicken pieces to the pot along with any accumulated juices.  Add thyme, bay leaf, and chicken broth to just cover about 3/4 of the way.  Bring to a boil then lower.  Cover and simmer about 2 hrs. until chicken is tender.  Serve over rice with green peas. This should cook up to make a nice, rich, thick gravy to use over potatoes, or rice.  If when it's done and needs to be thicker, make a slurry with a little flour and some of the sauce.
 
It's purely cosmetic, but you could add a couple drops of Kitchen Bouquet if you want the gravy darker.   
#32
kevincad
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Re:Chicken Stew 2012/03/05 13:18:54 (permalink)
angelfood

I grew up in NW part of SC and to raise money, quite often churches would make and sell chicken stew. When I was in an organization during high school, we did this to make money for a trip to the beach. We cooked it outside, in a big kettle over an open fire and stirred it with a big paddle--all day long. It was soooo delicious. Is there anyone who can tell me what all goes into this? I would love to replicate it. I know it had corn, potatoes, chicken and hot sauce. But there was more to it than that. And again, it was indescribably delicious. I think I bought most of the portion I was to sell myself.

Also, any other chicken stew recipes would be welcomed.

 
That's Brunswick stew! There are many recipes for it on the net

#33
superfoods
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RE: Chicken Stew 2012/12/28 22:42:54 (permalink)
Finally I got it. I have found the best recipes  for chicken stew. Thanks for sharing your recipes.
#34
superfoods
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RE: Chicken Stew 2013/01/16 22:58:05 (permalink)
Thanks for the recipe. It's really delicious. I will try it at my home.
#35
Foodbme
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RE: Chicken Stew 2013/01/16 23:03:26 (permalink)
BELLE REVE
The Chicken?? Skin on or Skinless??
#36
BelleReve
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RE: Chicken Stew 2013/01/19 14:25:10 (permalink)
Definitely skin on - I use the a either 4-5 drumsticks or thighs to a pkg.  You shouldn't have to skim it.  I didn't mention it - but there's usually some of the seasoned dredging flour left you can use for thickening if you need it.  Let me know how it comes out if you decide to make it. 
#37
taliassteakhouse
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RE: Chicken Stew 2013/06/04 10:56:11 (permalink)
It just remembered me my first picnic with my friends... Oh we cooked so much things on wooden fire and everything was so delicious or you can say we enjoyed whatever the taste was. :)
#38
sandrew834
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RE: Chicken Stew 2013/07/29 08:06:01 (permalink)
I love to eat Chicken stew. This is one of my favorite dish. I am just going to taste it. Thanks for sharing this recipe.
#39
marteenhook
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RE: Chicken Stew 2013/09/12 02:09:57 (permalink)
Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving. It is a very healthy recipe.
#40
Earl of Sandwich
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RE: Chicken Stew 2013/09/12 20:30:04 (permalink)
There was a kind of chicken stew I used to eat 50 years ago when I was in grade school.  It tasted great over biscuits and I wish I had something better to go on than just my memory to use in trying to make it.
#41
marteenhook
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RE: Chicken Stew 2013/09/23 00:48:06 (permalink)
Ingredients
1 tablespoon safflower oil or coconut oil
8 medium cloves garlic, chopped
1 small jalapeno, chopped
2″ piece fresh ginger root, peeled and chopped
1 large yellow onion, chopped
2 pounds boneless, skinless chicken thighs, trimmed of any visible fat
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground black pepper
2 teaspoons kosher salt
1 14.5-ounce can (1.5 cups) light coconut milk
1 teaspoon fish sauce
1 cup fresh cilantro, roughly chopped
 
Instructions
    Prep garlic, ginger, jalapeno and onion for chopping. I used the food processor to save time. First, I put in the garlic, peeled ginger and jalapeno (all cut into chunks. Pulse a couple times until just chopped and then add in onion sections. Pulse a couple times. Trim chicken thighs of any visible fat and set aside. Measure spices into a small dish. Heat a heavy-bottomed pot or dutch oven (or soup pot if that is all you have) over medium high heat. Add oil and once hot, add onion and garlic mixture. Cook 5 to 7 minutes, stirring occasionally, until soft. Add in trimmed chicken thighs and cook for another 5 minutes or so until they begin to brown, flipping once.Now, add in the spice mixture and cook for 1 minute until fragrant, stirring to coat the chicken. Pour in coconut milk and fish sacue and bring to a boil. Immediately cover, lower to a simmer and cook for 30 minutes, stirring occasionally. Remove chicken thighs to a cutting board and cube into 1″ pieces, set aside. Meanwhile, turn up the light under the coconut milk sauce until it is boiling. Slightly lower the light, keeping a nice strong simmer and reduce sauce for 15 to 20 minutes, stirring frequently. Add chicken back to sauce, remove from heat, toss in cilantro and stir. Serve hot over rice or with Naan and Enjoy!
#42
edwardfranklin
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RE: Chicken Stew 2013/09/23 08:59:41 (permalink)
Nice discussion guyz :D I just want to say :D 
I LOVE CHICKEN LEGS :D YUMMMYYYYY :) 
#43
bartl
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RE: Chicken Stew 2013/09/23 15:08:00 (permalink)
marteenhook Prep garlic, ginger, jalapeno and onion for chopping. I used the food processor to save time.

Please give attributions when you quote a recipe verbatim: http://www.everydaymaven....2/indian-chicken-stew/
 
Bart
#44
marteenhook
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RE: Chicken Stew 2013/09/30 01:21:40 (permalink)
Slow Cooker Creamy Herbed Chicken Stew recipe:
Ingredients
1 cup baby-cut carrots
1 Yukon Gold potato, cut into 1 1/2-inch pieces
¼ cup chopped onion
¼ cup sliced celery
½ teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
½ pound boneless skinless chicken thighs
¾ cup Progresso® chicken broth (from 32-ounce carton)
½ cup snap pea pods
¼ cup whipping (heavy) cream
2 tablespoons Gold Medal® all-purpose flour
Directions
1 Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
2 Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3 Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4 Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
 
#45
bartl
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RE: Chicken Stew 2013/10/01 19:10:31 (permalink)
marteenhook
Slow Cooker Creamy Herbed Chicken Stew recipe:
Ingredients
1 cup baby-cut carrots

I guess if you're going to steal a recipe, there are worse places you can steal from than Betty Crocker.
 
Bart
#46
ann peeples
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RE: Chicken Stew 2013/10/01 19:33:43 (permalink)
I agree-as I commented on a different thread-people post recipes when someone wants one. I post my own. Its obvious when there are a million ingredients. And these are from long time posters!
#47
marteenhook
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RE: Chicken Stew 2013/10/17 04:12:27 (permalink)
I love Chicken Stew. Great recipe! Nice flavor combination. Also a great recipe for those with food allergies! Thanks
#48
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